Pecan Buddha Bowl | American Pecan Promotion Board

Ingredients

• 1 large sweet potato, peeled and diced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil or pecan oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/2 cups kale, chopped
• 2 cups cooked quinoa
• Juice of half a lemon
• 1/4 cup raw pecan halves
• 2 large eggs, soft boiled