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Flavorful New Years Day Dinner Bowl with Chimichurri and Soft-Boiled Eggs

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A vibrant and comforting dinner bowl featuring soft-boiled eggs, fresh chimichurri sauce, roasted sweet potatoes, sautéed greens, and a hearty grain base. Perfect for a quick, flavorful meal to start the new year.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 cup cooked quinoa or brown rice
  • 1 cup roasted sweet potatoes, diced
  • 1 cup sautéed kale or spinach
  • 1 avocado, sliced
  • 1/4 cup toasted pumpkin seeds
  • Lemon wedges (optional)

Instructions

  1. Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. (If using brown rice, cook according to package instructions.)
  2. Preheat oven to 425°F (220°C). Peel and dice 1 medium sweet potato into 1/2-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway, until tender and caramelized.
  3. Heat 1 teaspoon olive oil in a skillet over medium heat. Add 1 cup chopped kale or spinach and sauté for 3-5 minutes until wilted but still vibrant. Season lightly with salt and pepper. Set aside.
  4. In a bowl, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning. Let sit while finishing other steps.
  5. Bring a pot of water to a gentle boil. Using a slotted spoon, carefully lower 4 large eggs into the water. Set a timer for exactly 6 minutes for soft, jammy yolks. When time’s up, transfer eggs immediately to an ice bath to stop cooking. Peel gently once cool enough to handle.
  6. Divide quinoa or rice evenly into four bowls. Arrange roasted sweet potatoes and sautéed greens on top. Slice soft-boiled eggs in half and nestle them in the bowl. Drizzle chimichurri over eggs and veggies. Add sliced avocado and sprinkle toasted pumpkin seeds on top.
  7. Serve with lemon wedges on the side for an optional fresh squeeze. Enjoy immediately.

Notes

Use a timer for exactly 6 minutes to achieve perfect soft-boiled eggs with silky yolks. Chimichurri tastes better after resting for a few hours or overnight. Roasting sweet potatoes brings out natural sweetness and caramelization. Multi-task by cooking grains and eggs simultaneously to save time. For substitutions, use coconut oil instead of olive oil, or swap quinoa with millet or couscous. For a vegan option, replace eggs with grilled chicken, tofu, or black beans.

Nutrition

Keywords: New Years dinner bowl, chimichurri, soft-boiled eggs, roasted sweet potatoes, quinoa bowl, healthy dinner, easy weeknight meal

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