Egg & Roasted Veg Power Bowl

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 2–3

Ingredients:

Quinoa, dry – 1 cup (rinsed)

Water or vegetable broth – 2 cups

Medium sweet potato, peeled and cubed – 1

Small head broccoli, cut into florets – 1

Red bell pepper, sliced into strips – 1

Small red onion, cut into wedges – 1

Canned chickpeas, drained and rinsed – 1 cup

Olive oil – 2 tablespoons

Smoked paprika – 1 teaspoon

Ground cumin – ½ teaspoon

Garlic powder – ½ teaspoon

Fine salt – ½ teaspoon (plus more to taste)

Freshly ground black pepper – ¼ teaspoon

For the eggs:

Large eggs – 4

For the lemon-tahini dressing:

Tahini – 3 tablespoons

Fresh lemon juice – 2 tablespoons

Olive oil – 1 tablespoon

Warm water – 1–2 tablespoons (to thin)

Maple syrup or honey – 1 teaspoon

Small garlic clove, finely minced – 1

Pinch of salt – to taste

Optional toppings:

Ripe avocado, sliced – 1

Pumpkin seeds or sunflower seeds – 2 tablespoons

Fresh parsley or coriander, chopped – 2 tablespoons

Instructions:

Cook quinoa in water or broth until tender, then cover, steam briefly, and fluff with a fork.

Preheat oven to 200°C / 400°F. Toss sweet potato, broccoli, pepper, onion, and chickpeas with oil, smoked paprika, cumin, garlic powder, salt, and pepper on a lined tray.

Roast vegetables and chickpeas for 20–25 minutes, tossing once, until golden and tender with lightly charred edges.

Boil eggs for 7–10 minutes to desired doneness, then cool in cold water, peel, and slice in half.

Whisk tahini, lemon juice, olive oil, maple syrup or honey, garlic, salt, and enough warm water to make a smooth, pourable dressing.

Divide quinoa into bowls, top with roasted vegetables, chickpeas, avocado, and egg halves. Drizzle with dressing and garnish with seeds and fresh herbs.

Nutrition (Calories)Approximately 500–550 calories per main-serving bowl; best for a balanced lunch or light dinner with a good mix of complex carbs, protein, healthy fats, and fiber.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 3

Course: Side Dish

Cuisine: Italian

Calories: 500

Notes

Pro Tip:
For extra flavour, cook the quinoa in vegetable broth and add a squeeze of lemon and a pinch of salt while fluffing it.