Sweet Potatoes

1. Preheat oven to 400 degrees F. 
2. Drizzle 1 teaspoon of olive oil on a baking sheet. Add sweet potatoes and drizzle with remaining 1 teaspoon olive oil.
3. Sprinkle with 2 teaspoons turmeric, salt and pepper.
4. Roast for 15 minutes, flipping halfway through cooking time.

Quinoa

1. Fill a medium saucepan with 1½ cups of water and bring to a boil. Add quinoa, stir once; then cover and simmer for 12 to 15 minutes or until water is absorbed and quinoa is fluffy.

Eggs

1. While sweet potatoes and quinoa are cooking, cook eggs. Add eggs to a small saucepan and cover eggs with water; bring to a boil over high heat. When water boils, lower heat to simmer and cook for 6 minutes or until desired doneness. Remove and rinse with cold water. Carefully crack and peel; set aside. Note: If you don’t like runny eggs, skip this step and add sliced hard-boiled eggs instead.

Yogurt Sauce

1. In a small bowl, mix yogurt with remaining 1 teaspoon turmeric, cayenne pepper or harissa, lemon juice, and a dash of salt and pepper.

If eating bowls now: 

Divide hot quinoa evenly between two bowls. Place greens or spinach on top, followed by sweet potatoes, smoked salmon, avocado and radishes. Slice eggs in half; place one in each bowl, and top with hemp seeds. Drizzle with yogurt-turmeric sauce. Serve immediately.

If prepping bowls ahead of time:

Place cooked quinoa and sweet potato in two separate bowls; let cool, then cover with lid and refrigerate. Store yogurt sauce in a small bowl or Mason jar with lid; refrigerate. When ready to eat, make eggs (or use pre-prepped hard-boiled eggs), reheat the quinoa and sweet potatoes and assemble bowls per instructions above.