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Low Fodmap Roasted Sweet Potato, Quinoa and Fried Egg Bowl
Ingredients
  • Half a medium sweet potato, cut into cubes
  • 150 g
  • 1 tsp smoked paprika
  • 3 g
  • 1 tsp olive oil
  • 4.5 g
  • ½ cup quinoa uncooked
  • 100 g
  • 1 cup Low FODMAP vegetable or chicken stock
  • 250 g
  • 4 eggs
  • 1 tbsp butter
  • Salt and pepper to taste
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