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I just received the book of one of my favourite coffee shops in London, Good Life Eatery. If you ever get here, it’s worth it to visit: it has the best breakfasts and the most delicious and healthy lunch bowls you can imagine. So, when I saw that the book had one of my favourite dishes in it, So Fresh and So Clean, I rushed home to make it without needing to wait in the queue for 20 minutes! This is a bowl of quinoa, cabbage, sweet potato, poached eggs (I do not eat eggs often, but this is the exception) and a delicious spinach and basil cream that will remain unforgettable to you. It’s one of those dishes that is eaten all the time: a full breakfast for those days you’re hungry and need strength, an easy lunch at home or even dinner. The quantity for the basil cream is a little more than you need, but you can store it in the fridge and use it either as bread butter, in your sandwiches or salads!
Ingredients for 2 people
For the bowl:
– 1 cup quinoa
– 2 sweet potatoes
– 100gr of kale
– 4 eggs
– 1 spoon of vinegar
– A little rosemary
For the Spinach Cream
– 100gr cashews, which have been soaked for at least 1 hour
– 5 fresh onions, finely chopped
– 3 spoons of olive oil
– 1.5 tsp of yeast
– 200ml water
– 1 handful of fresh basil leaves
– 1 tsp tarragon
– 1 cup of fresh spinach,
– Juice of 1 lime
– Salt and pepper
– A few black sesame seeds for garnish.
Preparation
For the bowl:
Preheat the oven at 200 degrees. Peel the sweet potatoes, cut into cubes and put in a plastic lunch box with some olive oil, salt, pepper and rosemary. Bake for about 25 minutes until they get colourful.
Boil the quinoa with about twice as much water.
Cut the kale and lightly massage the leaves while you wash them to soften.
Stir the quinoa, the sweet potato and the kale in a big bowl.
Boil water and throw it in the pot that is on the highest temperature. Pour the vinegar and slowly break the eggs and pour them into the pot with the boiling water.
After about 3 to 5 minutes, remove the eggs with a pierced ladle and place them on a dish with kitchen towels to draw the water.
For cashew and spinach cream
Put the chopped onions in a small pan, pour some olive oil, salt and pepper and put them in the oven (along with sweet potatoes) for about 15 minutes. Let them get a bit colourful without burning.
Place all remaining ingredients in a blender or a food processor and blend until they become a thick sauce. Add the water slowly until it reaches the ideal density.
Serve the quinoa into deep dishes, place the eggs and garnish with the spinach and cashew cream and a few black sesame seeds.