Roasted Veggie Bowl

Serves: 3 bowls 

Ingredients	Qty	Prep
Fada	1/2 cup
Quinoa	1/4 cup
Eggs	4 large
Potatoes	1 lb	roasted
Cauliflower	1 lb	roasted
Tahini Mayo sauce
Toppings:
Cilantro	handful
Mint	handful
Green onion	to taste
Roasted peanuts	handful	chopped
Chili oil	to taste	optional

Method:

• Chop the vegetables and toss with salt and oil
• Microwave potatoes until soft (about 2 minutes/potato)
• Spread potatoes and cauliflower on separate plates and roast at 400F for 20 - 30 minutes until browned
• Cook fada and quinoa and allow to cool
• Make the tahini Mayo sauce and set aside
• Chop the toppings and set aside
• Fry the eggs, 2 at a time until desired doneness
• Assemble the bowl: fada + sauce + veggies + sauce + fried egg + toppings