Winter Nourish Bowl with Roast Veggies and Eggs

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

20 minutes

Cook Time:

6 minutes

Serves:

This Winter Nourish Bowl with Roast Veggies and Eggs is a wholesome and satisfying meal that perfectly captures the essence of comfort food during the colder months. This dish offers a harmonious blend of warmth and freshness, making it an ideal choice for a nourishing winter meal.

Dressing

Ingredients

½ cup Greek yoghurt
1 tablespoon fat-free mayonnaise
1 small clove garlic, crushed
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
2 tablespoons water

Method

Combine all ingredients in a bowl and whisk until smooth. Set aside.

Nourish Bowl

Ingredients

2 tablespoons olive oil
4 large eggs
450g packet Microwavable brown rice and quinoa
6 cups leftover roast vegies (eg: roast pumpkin, sweet potato, carrot, zucchini, onions)
100g baby spinach leaves
125g cherry tomatoes, halved
1 cup red sauerkraut* (see tips)
1 avocado, quartered
4 baby qukes
1/2 cup chopped unsalted roasted almonds

Method

Heat oil in a large, non-stick frying pan over a medium heat. Crack eggs into pan, either loose or in a greased silicone egg ring and cook until done to your liking. Or, hard boil in a pan of simmering water for 6 minutes for medium softness. Cool and peel. Remove and set aside (see tips).
Microwave rice according to packet instructions. Tip into a bowl and separate grains with a fork. Allow to cool.
Arrange rice in four bowls. Arrange roast vegetables amongst bowls with spinach, tomatoes, sauerkraut and avocado. Use a vegetable peeler to slice cucumbers into ribbons. Place in bowl.
Top with egg. Drizzle with dressing and sprinkle with almonds. Serve.

Tips & Hints

Leftover roast vegies can be chopped to size. Freshen and warm up cold vegetables in a frying pan after cooking eggs.
We used Bryne Co Sauerkraut with Beet & Apple. Find in supermarkets.
To cook medium boiled eggs: Add eggs to a saucepan and just cover with tap water. Cook over medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 60 seconds or placing them in a bowl of iced water.