Make Ahead Meal Prep Sweet Potato, Quinoa, Black Bean Bowls with Avocado Cream

1 recipe Miso Sweet Potatoes

1/2 cup dried quinoa, cooked according to package instructions

1 15 ounce can black beans, drained or Homemade Beans (My Favorite Bean Recipe) 

1 recipe Avocado Cream 

Divide cooked sweet potatoes, quinoa and black beans into storage bowls such as these meal prep containers.

Other Ideas to Use to Make a Bowl: 

Cooked Whole Grains or Black Beans and Barley 

Pesto roasted red peppers 

Leftover skewers chicken, red pepper, onion 

Tofu skewers 

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Miso Roasted Sweet Potatoes

The salty miso adds an extra dimension of flavor to roasted sweet potatoes. These make a tasty side dish or as an addition to popular meal prep bowls. 

Top with some Avocado Cream Sauce recipe found here

Ingredients

3 Tbsp miso paste

2 Tbsp olive oil

1 Tbsp water

2 large sweet potatoes, washed, peeled and cut into 1 thick rounds.

Instructions

Turn oven on to 450 degrees.

In a large bowl, whisk together 3 Tbsp miso paste, 2 Tbsp olive oil and 1 Tbsp water.

Add the sweet potatoes and toss to distribute sauce over the potatoes.

Transfer to an oiled foil lined baking sheet. Important to grease the foil or the potatoes will stick! Season with salt and pepper.

Bake for about 25 minutes or until tender when fork pierces the potato.

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Instant Pot Egg Bites Sous Vide Starbucks Style

I love Starbucks Sous Vide Egg Bites but prefer to make them at home so I can control the ingredients. I have tried making baked eggs in muffin cups in the oven but find that they stick to the pan. The Instant Pot method, however, creates perfect egg bites that do not stick.
Feel free to experiment with the ingredients. I always use eggs, cheese, cottage cheese, onion and red pepper but sometimes add spinach, cooked bacon, bacon slice, ham or broccoli if I happen to have these.

With crumbled bacon.

Sous Vide Egg Bites can be part of a healthy breakfast or snack.

These keep so well in the refrigerator or can be frozen so I always make two batches since I have the blender and the Instant Pot out anyway. I have to admit, they aren’t as good reheated from frozen. (microwave about 50 seconds for one egg.) They lose some moisture and the texture is different. I like to use them in the Sous Vide Egg Quesadilla recipe below.
Let me know what you think or let me know what your favorite ingredient combination is!

  • 4 eggs
  • ½ cup Monterey Jack, Swiss, Smoked Gouda, Pepper Jack  or Sharp Cheddar cheese, shredded
  • ½ cup 2% cottage cheese
  • 1 green onion chopped, I think this is a must add ingredient
  • ½ roasted red, yellow or orange pepper chopped or ¼ cup spinach chopped or 1/4 cup broccoli, chopped in small pieces optional
  • Optional, freshly cooked, crumbled bacon OR 4 thin bacon slices, cooked, then cut each piece into thirds
  • Optional, 2 slices natural (no preservative) oven roasted ham, chopped into bite size

INSTRUCTIONS

  1. Add 1 cup water to Instant Pot and place the wire rack that came with your Instant Pot inside.
  2. Add eggs, cheese and cottage cheese to a blender and process until smooth (about 30 seconds). Add green onion, pepper and spinach and give it a quick pulse to combine.
  3. If using bacon, add bacon pieces to bottom of silicone molds or if using sliced bacon, place two cut pieces into the bottom of each silicone cup. Divide the egg mixture evenly between the compartments of the silicone mold, tightly cover with aluminum foil.
  4. Place the silicone mold into the Instant Pot.
  5. Put the lid on the Instant Pot and set the vent to “sealing”. Press the STEAM button and set the timer to 10 minutes. It takes about 5 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer.
  6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure before opening the Instant Pot.
  7. Remove the silicone mold from the Instant Pot, remove the foil and remove the egg bites from the mold onto a plate. Blot with paper towel if too moist.
  8. See below with a serving suggestions: Sous Vide Egg Quesadilla!

RECIPE NOTES

These Instant Pot Egg Bites can be stored in the refrigerator for up to 5 days. Microwave for 30 seconds when ready to eat. They can also be frozen and reheated in the microwave for 1 to 1½ minutes. Squeeze excess water out with a paper towel.

Sous Vide Egg Quesadilla 

1 Mission Organic Whole Wheat Tortilla

2 Tbsp reduced fat sharp cheddar

3 sous vide eggs, heated

1/2 cup warm black beans

1 Tbsp reduced fat sour cream

2 Tbsp salsa

Avocado cream would be a delicious addition: Avocado Cream

Place tortilla in skillet. Top with 3 warmed sous vide eggs, warm black beans. Cook on medium high heat until tortilla is slightly crisp. Top with sour cream and salsa.

I had some fresh spinach so I put some on the tortilla after the cheese. So good!!!

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