YOUR FOOD BAG

Price
QTY

TOTAL

$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


GET SHIPPING ESTIMATES

GREEN VEGGIE, AVOCADO & EGG BOWLS

Ingredients

  • Prep 20 mins
  • Cook 15 mins
  • Serves 4
  • 1 cup white quinoa
  • 1 tbs extra virgin olive oil
  • 250g baby kale leaves, trimmed and thickly sliced
  • 3 green onions (shallots), trimmed and thinly sliced
  • 125g baby spinach leaves
  • 4 free-range eggs (at room temperature)
  • 1 medium ripe avocado
  • 1/3 cup roasted almonds, chopped
  • Micro-herbs and lemon wedges, to serve

Directions

  • STEP 1 - Cook quinoa following packet directions. Set aside.
  • STEP 2 - Heat oil in a large non-stick frying pan over medium heat. Add kale and green onions and cook, tossing, for 1 minute. Sprinkle with 1 tbs water, cover and cook for 1-2 minutes until just tender. Toss through spinach and cook until just wilted. Stir through quinoa. Season with salt and pepper.
  • STEP 3 - Meanwhile, boil the eggs in a small saucepan of boiling water for 5 minutes (for soft boiled). Refresh in cold water and peel.
  • STEP 4 - Halve, deseed and peel avocado. Slice avocado lengthways. Spoon spinach and quinoa mixture in 4 serving bowls. Top each with a soft boiled egg and a quarter of the avocado. Sprinkle with almonds and micro-herbs. Serve with lemon wedges.

Recipe Ingredient

Leave a Comment