AVOCADO BREAKFAST BOWL

Directions:

1. Heat oven to 425°F.
2. On a large rimmed baking sheet, toss potatoes with oil, salt, and pepper.
3. Arrange in a single layer and roast until golden brown and tender, about 20 minutes.
4. Meanwhile, cook quinoa per package directions, then fluff with a fork.
5. Divide quinoa among 4 bowls, then top with spinach and potatoes.
6. Add avocado, 1 egg, cheese, and lemon wedge to each serving, and sprinkle with seasoning.

Nutrition Facts:

Per Serving: 470 Calories, 24 G Fat (4 G Saturated Fat), 16 G Protein, 245 Mg Sodium, 50 G Carbohydrates, 12 G Fiber, 6 G Sugars (0 G Added Sugars), 186 Mg Cholesterol