We love this recipe for its high protein, low GI, superfood goodness. Super easy and great for dinner and leftovers for lunch the next day.
GLUTEN FREE | DAIRY FREE | REFINED SUGAR-FREE | PRESERVATIVE FREE
Ingredients
- 400g Sweet Potato
- 1/3 bunch of kale
- 400g canned chickpeas
- 1/2 broccoli
- 1 avocado
- 1 sheet of Nori
- 3 TBS of hummus
- 2 TBS of raw almonds
- 1 clove garlic [/bs_col]
Things you may already have
- Salt & Pepper
- Olive oil
- 2 eggs
- coriander
Start by roasting your potatoes
Preheat the oven on 1980c
Line the baking tray with baking paper
Peel the sweet potato and cut into 2cm dice
Drain the chickpeas and rinse well under running water
Spread the sweet potato and chickpeas over the baking tray. Drizzle over with olive oil and season with salt and pepper
Place the tray in the oven for 15-20 min or until tender
Now boil the eggs
Fill a small pot with water
Place 2 eggs in the pot
Bring to the boil ( approx. 4 mins) and leave at boiling point for a further 3 mins for soft yolks. Move onto the next step while these cook.
Prepare the rest of your Ingredients
While the eggs are boiling. rinse the broccoli and trim the woody end of the stem.
Cut the Broccoli into small florets and dice the stem.
Rinse and de-stem the kale then tear into 4-5cm pieces
Finely slice or crush the garlic
Roughly chop the almonds and place in the oven to toast with the sweet potato
Once eggs have been at the boiling point for 3 mins, drain and immediately run under cold water for a few minutes to cool and stop the cooking process. Set them aside.
Cook the greens
Heat a small-medium frying pan over a medium heat. add 1 TBS of olive oil and the garlic and kale. Cook for 2 mins, until Kale softens.
Add the broccoli and increase heat to the med-high, cook for 1-2 mins until broccoli turns bright green and is slightly tender but still crunchy. Remove from heat and set aside.
Check on the sweet potato and turn.
Finishing touches
Once eggs are cool enough to handle, peel and cut in half.
Cut the avocado in half and remove the pip. Slice into 1/2cm slices, keeping it in the shell
How to make it look pretty
Divide greens between serving bowls
Top with roast sweet potato, chickpeas, almonds, and eggs
Scoop avocado out of the shell with a spoon and arrange over the top of the bowl
Add a dollop of hummus over the top
Tear over with Nori & serve.
Recipe by Tucker Street
