Huevos Quinoa Bowls with Cilantro-Jalapeño Crema

Steps

1. Put the quinoa, water and one third of the salt in a saucepan, bring to a boil, cover and simmer on low for 15 minutes; rest off the heat, covered, for 5 minutes, then fluff.
2. While the quinoa cooks, make the herb sauce: blend the Greek yogurt, cilantro, jalapeño, lime juice, garlic and one sixth of the salt until smooth and green; chill until serving.
3. Heat two thirds of the olive oil in a large skillet over medium-high heat. Add the sweet potato and half of the salt, cover and cook 8 minutes, stirring occasionally, until nearly tender.
4. Uncover, add the onion and bell pepper and cook 5 minutes until the sweet potato is browned at the edges and fork-tender.
5. Stir in the cumin and chili powder for 30 seconds, then add the black beans and cook 2 minutes until hot. Spoon the mixture into a bowl and cover to keep warm.
6. Wipe out the skillet, heat the remaining one third of the olive oil over medium heat, and crack in the eggs. Cover and cook 4 to 5 minutes until the whites are set and the yolks are firm, reaching 160°F (71°C).
7. Divide the quinoa among four bowls, top with the sweet potato and bean mixture, two eggs each, the avocado and the queso fresco, then drizzle with the herb sauce.