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28's Home Nutrition Program (Stream: female, healthy weight maintenance)

Summer Dragon Bowl (Vegetarian)

3.18 from 23 votes
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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Lunch, Main Course
Cuisine: Australian
Calories: 402
Ingredients Method

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

Method
 

  1. Preheat the oven to 200°C fan-forced.
  2. Add the pumpkin and broccoli florets to a baking tray.
  3. Lightly cover in half of the olive oil and season them with salt and pepper.
  4. Cook for 20 minutes, or until soft and lightly browned.
  5. In the meantime, spread the kale on another baking tray and lightly cover in the remaining oil and salt.
  6. Add the kale chips to the oven and cook for 10 minutes, or until crispy.
  7. Heat a small frying pan over a medium-high heat.
  8. Crack the eggs into the pan and cook sunny side up for about 3 minutes, or until cooked to your liking.
  9. Remove from the pan and set aside.
  10. In two bowls, divide the pumpkin, broccoli, zucchini and capsicum.
  11. Top each with half of the kale, an egg and some avocado.
  12. Season with more salt, pepper and chilli flakes to taste.
  13. Serve with lemon and enjoy.