Roasted Veggie Bowl
heartfoundation.org.au|Helpline 13 11 12

Roasted Veggie Bowl

15 minutes (10 minutes)
Serves 4
  • 1 large sweet potato, cut into rounds
  • 600g broccoli, cut into florets
  • 400g no added salt chickpeas, drained, rinsed
  • 3 teaspoons olive oil
  • 2 teaspoons cumin
  • 3 cups kale, destemmed and chopped
  • 1 tablespoon lemon juice
  • 4 eggs, poached
  • 250g punnet cherry tomatoes, halved
  • 2 cups baby spinach
  • 2 tablespoons hummus
  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Cut sweet potato into rounds and place on prepared baking tray. Sprinkle 1 teaspoon ground cumin and 1 teaspoon olive oil. Roast for 15 minutes or until caramelised and cooked through.
  3. On a separate baking tray, spread the broccoli and chickpeas and sprinkle with 1 teaspoon cumin and 2 teaspoon olive oil. Roast for 15 minutes or until cooked through.
  4. While vegetables and chickpeas are roasting, preheat a large frying pan. Add the kale and cook for 2-3, or until slightly wilted. Add lemon juice and toss to coat. Set aside.
  5. To poach an egg: fill a wide casserole pan with boiling water and bring to a light simmer over medium heat. Gently crack the eggs into the simmering water. Cook for 2-4 minutes and carefully remove the eggs from the pan with a slotted spoon and place onto a separate plate.
  6. Divide the sweet potato, broccoli, chickpeas, kale, and tomato between the 4 bowls. Top each with a poached egg and a dollop of hummus. Serve with a lemon wedge in each bowl.

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