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Roasted Fennel & Asparagus Quinoa Bowls with Fried Eggs & Smoky Red Pepper Sauce

This isn’t really a recipe, just a guideline. Feel free to get creative and swap in other roasted vegetables according to what you like or have on hand. Some of my favorite combinations include carrots and kale, butternut squash and cauliflower and mushrooms and spinach (or a mix of any or all of the above!).
Author: Nicki Sizemore

Ingredients

  • Cooked quinoa
  • Roasted fennel*
  • Roasted asparagus**
  • Fried eggs
  • Smoky Red Pepper Dressing (see recipe below)
  • Dill fronds for serving

Instructions

  • To make the quinoa bowls, divide quinoa between shallow serving bowls or plates. Top with roasted fennel and asparagus. Slide a fried egg on top. Drizzle with Smoky Red Pepper Dressing and garnish with dill fronds.

*To roast fennel, first cut off and discard the fennel fronds. Trim the bottom of the bulbs to remove any dark bits, then cut the bulbs in half lengthwise. Cut each half into ½-inch thick wedges. Toss the wedges with extra virgin olive oil, salt and pepper on a foil-lined baking sheet, then arrange the wedges in a single layer. Roast in a 400˚F oven for 30-40 minutes, flipping the wedges halfway through, or until they’re browned and caramelized on each side. Once out of the oven, I like to bunch up the foil to create a sealed packet and let the fennel steam for 5-10 minutes. Do Ahead: Roasted fennel will keep for several days in the refrigerator.

    **To roast asparagus, first trim and discard the woody ends of the asparagus stalks. Toss the asparagus with extra virgin olive oil, salt and pepper on a foil-lined baking sheet. Arrange the asparagus in a single layer and roast in a 400˚F oven for 10-20 minutes (depending on how thick your spears are), stirring halfway through, or until tender and lightly browned. Do Ahead: Roasted asparagus will keep for one day in the refrigerator.