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Sweet potato, chickpea and egg bowl

Make this sweet potato nourish bowl with egg, broccoli and chickpeas for a satisfying vegetarian lunch or dinner that's free from gluten and dairy.

Serves 4

Prep Time 15 min

Cooking Time 40 min

Ingredients

  • 500g sweet potatoes, peeled and cut into 2cm cubes
  • 1½tbsp extra-virgin olive oil
  • 4 eggs
  • 350g tenderstem broccoli, trimmed
  • 3 garlic cloves, crushed
  • Zest and juice 1 lemon
  • 2 x 400g cans chickpeas in water, drained
  • 200g kale, sliced
  • 1tsp ground coriander
  • 1tbsp lightly toasted sunflower seeds, to serve

 

Method

  1. Heat the oven to 200°C/fan 180°C/gas 6. Line a large baking tray with baking paper, add the sweet potatoes and toss with ½tbsp of the oil. Roast for 30–40 min until golden and tender.
  2. Meanwhile, put the eggs in a large saucepan of cold water and bring to the boil over a medium heat. Reduce the heat to low and simmer for 3 min for soft-boiled, or until done to your liking. Cool under cold running water, then peel away the shells and cut in half.
  3. Steam the tenderstem broccoli for 2 min or until just tender. Refresh under cold running water, then drain.
  4. Heat another ½tbsp of the oil in a large non-stick frying pan over a medium heat. Sauté the garlic and lemon zest for 30 sec or until fragrant. Add the chickpeas and cook for 2 min or until heated through. Transfer the mixture to a plate and set aside.
  5. Add the kale to the frying pan with 2tbsp water and cook, stirring, until just wilted. Set aside.
  6. Whisk the remaining oil with the lemon juice and ground coriander to make a dressing.
  7. Divide the kale, chickpeas, sweet potatoes and broccoli among 4 bowls. Drizzle with the dressing, top with the eggs, then sprinkle with the sunflower seeds and a grind of black pepper.

Nutrition per serving

Read more on how we calculate nutrition.
415 23.9g 16.6g 3.1g 16.2g 8.9g 0.4g 221mg 46.2g 5.8mg

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