PREP 10 MINS I COOK 20 MIN
INGREDIENTS
- 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
DIRECTIONS
- 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
