Rainbow Delight: Egg Buddha Bowl
The Egg Buddha Bowl is a colorful and nutritious meal that allows you to eat the rainbow. It features a variety of vegetables such as spinach, cherry tomatoes, and avocado, providing a range of vitamins, minerals, and antioxidants. The eggs add protein, while the brown rice or quinoa serves as a wholesome base. This dish is not only visually appealing but also a great way to incorporate a variety of vegetables into your diet. You can find the recipe here, or below! (Credit to Australia's Best Recipes)
INGREDIENTS
600 g pumpkin deseeded peeled cut into 2cm cubes
1 cooking oil spray
1 red onion small thinly sliced
1/4 cup white wine vinegar
3 cups water
1 cup quinoa (or brown rice)
1 bunch broccolini trimmed
4 eggs
1 carrot large finely shredded
1 beetroot grated peeled
1 avocado large sliced
1 pinch salt and pepper
Dressing
1/3 cup vegetable oil
2 tbs rice wine vinegar
2 tsp sesame oil
2 tsp honey
1/2 tsp wasabi paste (to taste)
INSTRUCTIONS
Preheat oven to 200C. Line a baking tray with baking paper. Spread pumpkin onto tray and spray with olive oil. Season with salt and pepper. Roast pumpkin for 20 minutes or until tender. Cool.
Place onion and vinegar into a bowl and stand for 20 minutes. Drain well.
Put 3 cups of water into a saucepan and bring to the boil. Add quinoa, cover and reduce heat to medium low. Simmer for 10-15 minute, or until quinoa is tender. Drain and rinse under cold water. Drain well.
Bring a medium saucepan of water to the boil. Add broccolini and cook for 1 minute, or until just tender. Remove with tongs. Return water to the boil. Add eggs and cook for 7 minutes. Drain.
To make dressing, whisk oil, vinegar, sesame oil, honey and wasabi in a jug. Season with salt and white pepper.
Spoon quinoa into shallow bowls. Add pumpkin, red onion, broccollini, carrot, beetroot and avocado. Drizzle dressing over bowl. Peel eggs, cut in half and place on top of bowls. Serve.