(Feature Impact)  A fresh, feel‑good way to start the day, this Avocado Breakfast Bowl layers warm roasted sweet potatoes, fluffy quinoa, leafy greens and creamy avocado with a bright, silky tahini dressing. It’s hearty, colorful and packed with nourishing ingredients that keep you energized from morning on.

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Avocado Breakfast Bowl with Leafy Greens

Bowl: 

• 1 medium sweet potato, chopped (about 1 3/4 cups) 
•  nonstick cooking spray
• 1/4 teaspoon smoked paprika 
• 1/4 teaspoon garlic powder 
• 1/4 teaspoon salt 
• 1/2 cup quinoa 
• 1 cup water, plus additional for boiling eggs, divided  
• 2 eggs 
• 2 cups arugula 
• 1 ripe, fresh avocado, halved, pitted, peeled and chopped 
• 1/4 cup pickled red onions 

Avocado Tahini Dressing: 

• 1/2 large avocado 
• 1/4 cup tahini 
• 1 lemon, juice only (2 tablespoons) 
• 3/4 cup water 
• 1 tablespoon fresh chives 
• salt, to taste 
• pepper, to taste

Preheat oven to 400°F. Add chopped sweet potato to baking sheet. Spray with cooking oil, then add smoked paprika, garlic powder, and salt. Toss to coat in spices. Bake 22-25 minutes, or until tender.

In a medium saucepan, add quinoa and water. Bring to a simmer and cover, cooking 12-15 minutes, or until quinoa is tender and fluffy.

Fill small saucepan with water and bring to boil. Use a slotted spoon to lower eggs into water. Cook 8 minutes, then transfer eggs to a bowl of ice water to cool before peeling.

To make dressing: In a small blender, puree avocado, tahini, lemon juice, water, and fresh chives until smooth. Add more water, 1 tablespoon at a time, if needed, to thin until pourable. Season with salt and pepper to taste.

Assemble bowls, each with 1/2 sweet potato, 1/2 cup quinoa, 1 egg, 1 cup arugula, 1/2 avocado, 2 tablespoons pickled red onion and 3 tablespoons dressing. Reserve remaining dressing in the refrigerator.