PREP 10 MINS                       I                 COOK 20 MIN


  • 1 egg
  • Kale
  • Broccoli
  • Cherry tomatoes
  • Flat mushrooms
  • ¼ sweet potato
  • Half an avocado
  • 2 asparagus spears
  • 1 Tbsp Pesto
  • Olive oil
  • 1 Tbsp Vinegar
  • Lemon
  • Cinnamon, turmeric, paprika
  • Salt and pepper


  • Preheat oven to 180degrees
  • Peel and dice sweet potato into wedges. Coat with olive oil and season with cinnamon, turmeric & paprika.  Place in oven for 15-20min, until soft.
  • Fill a small saucepan halfway with hot water. Add 1 Tbsp of vinegar. Place on stovetop and bring to the boil.
  • Crack the egg into a glass and pour into the saucepan, leave for 4-5 minutes. Remove and place on paper towel to drain.
  • Place kale in a frying pan for 1-2 minutes to soften.
  • Cook broccoli, asparagus, mushroom, tomatoes in a fry pan. Adding salt to taste.
  • Build your bowl by placing the kale as a base, vegetables, poached egg and sliced avocado. Finish with pesto and olive oil as a dressing

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