Protein Packed Nourish Bowl with Green Goddess Mayonnaise

Recipe By:

Australian Eggs

www.australianeggs.org.au [1]

Prep Time:

30 minutes

Cook Time:

35 minutes

Serves:

This Protein-Packed Nourish Bowl is a vibrant and hearty meal, perfect for fueling your day. Topped with perfectly cooked eggs and drizzled with a zesty Green Goddess Mayonnaise, it’s a wholesome and satisfying dish that’s both nutritious and delicious.

Green Goddess Mayonnaise

Ingredients

⅔ cup buttermilk
1 hard boiled egg, peeled, roughly chopped
1 ripe avocado, peeled, chopped
1 tsp Dijon mustard
2 green shallots, chopped
¼ cup flat leaf parsley leaves
¼ cup fresh basil leaves, plus extra to garnish
2 tablespoons lemon juice
¼ cup extra virgin olive oil

Method

Combine all the ingredients in a blender or food processor. Blend until well combined.
Season with salt and pepper. Set aside.

Nourish Bowl

Ingredients

600g piece Kent pumpkin, skin on
1 tbsp olive oil
2 cups (335g) cooked brown rice
4 green shallots, finely chopped
⅓ cup slivered almonds, toasted
1½ cups (200g) cooked chicken, sliced
160g packet precooked beetroot, drained, cut into wedges
1 carrot, peeled, shredded
2 small avocadoes, peeled, halved
4 soft boiled eggs, peeled

Method

Preheat oven 220°C fan forced. Remove seeds (see tips) and membrane from pumpkin. Cut pumpkin into four, even thick wedges leaving skin on. Place in a roasting pan lined with baking paper. Drizzle with oil, season with salt and pepper. Roast for 35 minutes until golden and tender.
Place warm rice in a bowl. Add the shallots and almonds and stir to combine.
Spoon 1/3 cup (80ml) dressing over the base of 4 bowls. Top with rice mixture pumpkin pieces, chicken, beetroot, carrot and avocado.
Cut the eggs in half and place on top. Drizzle with remaining dressing. Season and serve.

Tips & Hints

Reserved pumpkin seeds can be roasted and used in this salad and more. Delicious and nutritious, they add a great crunch to the bowl. Place the pumpkin seeds onto a baking tray, spray with olive oil and season with salt and pepper. Place in the oven under the pumpkin for 8-10 minutes until golden and crisp.