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Summer Dragon Bowl (Vegetarian)
28's Home Nutrition Program (Stream: female, healthy weight maintenance)
This is an amazing warm summer salad with a load of fresh veggies. We like our egg sunny side up, but you could poach yours for the maximum amount of yolk googness!!
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Dinner, Lunch, Main Course
Cuisine
Australian
Servings
2
Calories
402
kcal
Ingredients
1.5
cups
pumpkin
diced
2
cups
broccoli
chopped into florets
2
tablespoons
extra-virgin olive oil
2
cups
kale
shredded and stalks removed
2
free range eggs
hard boil the egg if pregnant
1
zucchini
spiralised
1
yellow capsicum
sliced
1/2
avocado
sliced
chilli flakes
to taste
salt & pepper
to taste
1
lemon
Instructions
Preheat the oven to 200°C fan-forced.
Add the pumpkin and broccoli florets to a baking tray.
Lightly cover in half of the olive oil and season them with salt and pepper.
Cook for 20 minutes, or until soft and lightly browned.
In the meantime, spread the kale on another baking tray and lightly cover in the remaining oil and salt.
Add the kale chips to the oven and cook for 10 minutes, or until crispy.
Heat a small frying pan over a medium-high heat.
Crack the eggs into the pan and cook sunny side up for about 3 minutes, or until cooked to your liking.
Remove from the pan and set aside.
In two bowls, divide the pumpkin, broccoli, zucchini and capsicum.
Top each with half of the kale, an egg and some avocado.
Season with more salt, pepper and chilli flakes to taste.
Serve with lemon and enjoy.
Keyword
Salad