Roast Veggie Protein Bowl with Eggs
PREP 10 MIN•COOK 30 MIN
DF
GF
NF
V
Number of servings
2
75g sweet potatoes, orange 2cm diced
75g beets 1/2 inch 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 (14 oz bunch) leaves stripped & finely shredded
1 garlic clove minced
1⁄2 can of lentils (14 oz can) drained & rinsed
1⁄4 cup (40g) sauerkraut
1⁄4 avocado (medium) sliced
1⁄2 lemon
Preheat oven to 390°F/fan-forced 360°F and line a baking sheet with baking paper.
Place sweet potato and beets onto prepared sheet, spray with oil and season with cumin, salt and pepper. Bake for 20-25 minutes, or until cooked through.
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.
Place seeds in a small skillet over medium heat and toast for 1 minute, remove from skillet and set aside. Using the same skillet, spray with oil and add kale, garlic and lentils and saute until kale has wilted.
Place kale and lentils in a bowl, top with roasted vegetables, sliced eggs, sauerkraut, avocado and seeds and squeeze over lemon to serve.
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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