Summer dragon bowl vegetarian

Summer Dragon Bowl Vegetarian

Serves: 1 Prep: 5 MINS Cook: 00:20

Ingredients

  • 1 cup pumpkin
  • 1/2 zucchini
  • 1/2 cup capsicum (red)
  • 1/2 cup broccoli chopped
  • 1 cup kale shredded and stalks removed
  • 1 tablespoon olive oil
  • 1 egg(s)
  • 1/4 avocado mashed
  • 1/2 lemon(s)
  • salt to taste
  • chilli flakes to taste

Method

  1. Preheat oven to 200°C/180°C fan-forced.
  2. Peel and dice pumpkin, lightly cover in half of the olive oil and salt and cook for 20 minutes or until soft and lightly browned.
  3. Spiralise zucchini and slice capsicum.
  4. Spread kale on a baking tray and lightly cover in remaining oil and salt and cook for 5 minutes or until crispy.
  5. Bring a small pot of water to boil and lightly steam broccoli.
  6. Keep water boiling and carefully add egg(s). Turn down heat to a simmer and cook for 4-5 minutes. Run under cool water before peeling.
  7. In a bowl, add broccoli, zucchini, capsicum and pumpkin. Top with kale, egg(s) and avocado. Season with more salt and chilli flakes to taste. Serve with 1/2 lemon and enjoy.

Nutritionals

  • Energy
    1727kj
  • Calories
    359cal
  • Protein
    12g
  • Fibre
    12g
  • Fat
    27g
  • Saturated Fat
    4g
  • Carbs
    22g
  • Sugar
    8g
  • DF
  • NF
  • G
  • GF
  • V