Ingredients

• 1 cup cooked quinoa -- or feel free to swap in your grain of choice
• 1 cup starchy vegetable (I used cauliflower and halved radishes)
• 1/4 cup store-bought harissa sauce
• extra-virgin olive oil
• 1/2 cup shredded carrot
• 1/2 avocado, chopped
• 1 cup arugula
• 1 egg
• sea salt and freshly ground black pepper
• chopped cilantro, for garnish

Instructions

1. Preheat oven to 425, then toss veggies with 2 tablespoons harissa, a drizzle of olive oil, salt and pepper. Spread on a foil-lined baking sheet and roast for 20 - 25 minutes, until just tender. I make a quadruple batch so I have enough for lunches all week.
2. Place quinoa in the center of your bowl, then surround with roasted veggies, carrot, avocado, and arugula. Get creative and have fun making it pretty!
3. Heat a bit of olive oil in a small nonstick pan over medium-high heat. Crack your egg in and let it fry until yolk is set to desired level of firmness. Slide egg onto the top of your bowl.
4. Finish the dish by drizzling with remaining harissa, a bit of olive oil, and sprinkle salt, pepper, and cilantro over the top. Eat!