The Inca Bowl: quinoa, black beans, sweet potato, corn, salsa, avocado, and egg

Basically, cook up sliced or diced sweet potato on a griddle or in a skillet, and when that gets going start the quinoa. You can oil the pieces and sprinkle some chili or cayenne on them if you want. Add some lime and cilantro to the quinoa in the last few minutes of cooking.
Start the drained beans with a little fresh water a few minutes after starting the quinoa, and some seasonings of your choice, salt pepper, cayenne, garlic etc... Add the corn in the last few minutes to the beans to warm it up. Watch the sweet potato.
Add the sweet potato and salsa to the beans if you wish for a few minutes when the quinoa is getting close to done.
Fry a quick egg now.
Layer quinoa first in a bowl, add ingredients from the pot and top off, or, layer them quinoa, beans/corn, sweet potato, avocado, salsa, egg.

• 1 Lg Sweet potato
• 1-2 servings Quinoa
• 1 can Black beans, drained
• 1 can Sweet white corn
• 1-2 Eggs
• 1/2 cup Salsa
• 1-2 Avocado
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• Lime, cilantro, seasonings - all optional.