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.
Ingreadient:
- 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
- 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
Direction:
- 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.
