Roast Veggie Protein Bowl with Eggs

PREP 10 MIN
•
COOK  30 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

75g sweet potatoes, orange 2cm diced

75g beetroot 2cm diced

1 olive oil spray

1⁄2 tsp ground cumin

salt & pepper, to taste

4 large eggs

2 tsp pumpkin seeds (pepitas)

1⁄4 bunch of kale (400g bunch) leaves stripped & finely shredded

1 garlic clove minced

1⁄2 tin of lentils (400g tin) drained & rinsed

1⁄4 cup (40g) sauerkraut

1⁄4 avocado (medium) sliced

1⁄2 lemon

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 220°C/gas 6 and line a baking tray with baking paper.

2

Place sweet potato and beetroot onto prepared tray, spray with oil and season with cumin, salt and pepper. Bake for 20-25 minutes, or until cooked through.

3

Meanwhile, place eggs in a saucepan of cold water and bring to a rolling boil. Continue to simmer for 5 - 6 minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and slice.

4

Place seeds in a small frypan over medium heat and toast for 1 minute, remove from pan and set aside. Using the same pan, spray with oil and add kale, garlic and lentils and saute until kale has wilted.

5

Place kale and lentils in a bowl, top with roasted vegetables, sliced eggs, sauerkraut, avocado and seeds and squeeze over lemon to serve.

Nutritional Informationper serving

Energy (kJ)

1512 kJ / 361 cals

Protein

22.4 g

Fat

16.8 g

Sat. Fat

4.4 g

Carbs

25 g

Sugar

9.9 g

Fiber

8.8 g

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