Roasted Veggies and Rice Noodles with Poached Egg
- 1 (approx. 9 oz) sweet potato, cut into a 1/4-inch dice
- 1 Yukon gold potato, cut into a 1/4-inch dice
- 1 scallion, green and light green parts sliced into thin rounds
- 1/4 cup finely diced green pepper
- 2 cups Brussels sprouts, trimmed and quartered
- 2 tbsp extra virgin olive oil
- salt and pepper, to taste
- 8 oz brown rice noodles
- 4 large eggs
- sriracha sauce, to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 9 oz) sweet potato (1)
- Brussels sprouts (2 cups)
- Green pepper (1/4 cup)
- Scallion (1)
- Yukon gold potato (1)
- Condiments
- Sriracha sauce (1)
- Cooking & Baking
- Olive oil, extra virgin (2 tbsp)
- Salt and pepper (1)
- Pasta & Grains
- Brown rice noodles (8 oz)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on sarahscucinabella.com
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Recipe Stats
Published December 6, 2012 (2 months ago).
22 people saved this recipe.
