Breakfast Salad Bowl
- 10 ounces cherry tomatoes
- 2 tablespoons olive oil, divided
- 2 ounces baby spinach
- 1 egg
- 2 bacon strips, halved
- 1 cup quinoa, cooked*
- ½ avocado, sliced
- 2 tablespoons jalapeño ranch dressing**
Preheat oven to 400 degrees. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
Fry egg as desired. Remove it from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeño ranch dressing.
* Look near the rice for quinoa (pronounced “keen-wa”)
** Your store doesn’t carry jalapeño ranch dressing? Add tiny bits of fresh jalapeño, to taste, to regular ranch dressing.