Last Sunday (and again this Sunday) we went to Rosie’s Place in Noblesville for brunch. My diet is still limited by Kollyns’s food allergies, but one thing I love to get there is the Fall Veggie Hash. It is: Quinoa topped with roasted sweet potatoes, onions, brussel sprouts, mushrooms, baby spinach, and fresh sage topped with 2 poached eggs, hollandaise, and balsamic drizzle (But I get my eggs over-easy and no hollandaise sauce.)
So this past week, I was like I can totally make something similar to this, with what we have on hand at home, and I did just that..
What You Need:
1 Package Quinoa (we use frozen that you heat in microwave from Whole Foods)
2 Bags Brussel Sprouts, trimmed and halved
1 Package Bacon (cut into 1 inch pieces)
1 Red Onion (cut into 1 inch pieces)
2-3 Sweet Potatoes, cubed
Butt Rub or Favorite Seasoning (salt & pepper will work)
Balsamic Cream or Reduction
Chicken Sausage (we used Bilinski’s apple & honey)
You can totally sub veggies and meats for your preference.
Pre-heat oven to 425 degrees. Take your washed and cubed sweet potatoes and put on a parchment lined baking sheet. Spay with olive oil spray and season with Butt Rub. Roast in the oven until tender, about 25-35 minutes.
Take your halved brussel sprouts, red onion, and bacon and put on a large, parchment lined baking sheet. Spray with olive oil spray, and season with salt and pepper. Roast in the 425 degree oven for about 20 – 25 minutes.
Over medium-high heat, brown up your chicken sausage.
Cook your quinoa in the microwave.
Once your veggies are done you can assemble your bowl. First put in the quinoa as your base. Then add in your roasted veggies and chicken sausage. Once that is done, it only takes a minute to fry up an egg on the stove that you can place on top. Then drizzle your balsamic reduction on top and serve! So, so good!