Rainbow abundance bowl

Serve up a big bowl of colour with this rainbow abundance bowl. It’s packed with nutrient-rich, fertility-boosting ingredients and works well for a healthy breakfast, lunch or dinner.

What is an abundance bowl?

The ingredients in this abundance bowl recipe have been selected to be fantastic for fertility and incredibly delicious. This rainbow bowl is nutritionally balanced, and includes an abundance of colourful vegetables, good-quality protein and healthy fats combined to create stunning harmony of taste, colour and nutritional benefit. This bowl is accompanied by a squeeze of fresh lemon juice for a burst of flavour and is served with roasted pumpkin seeds and picked red onions for goodness and colour.

Rainbow abundance bowl

Serve up a big bowl of colour with this rainbow abundance bowl. It’s packed with nutrient-rich, fertility-boosting ingredients and works well for a healthy breakfast, lunch or dinner.
Servings: 1
Author: The Fertility Kitchen

Ingredients

  • 1 small sweet potato peeled and cut into bite-sized pieces
  • Sea salt and cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 7 baby plum tomatoes halved
  • 7 button mushrooms sliced
  • 1 small clove garlic crushed
  • 1-2 large free-range eggs
  • 1 tbsp pumpkin seeds
  • 60 g ½ cup cooked quinoa
  • ½ avocado peeled and sliced
  • 1-2 tbsp pickled red onions
  • ½ lemon to serve

Instructions

  • Preheat the oven to 180°C (350°F). Line two baking trays with plastic-free baking parchment. Spread the sweet potato evenly on one of the prepared trays, sprinkle with a pinch of salt and drizzle with 1 teaspoon of the olive oil. Bake for 20-25 minutes, or until the sweet potato is golden brown. Spread the tomatoes on the other prepared tray, season with salt and pepper and drizzle with 1 teaspoon of the olive oil. Bake for 8-10 minutes, or until softened.
  • Place the egg(s) in a small saucepan of boiling water for 5–6 minutes, or until soft boiled. Refresh in iced water, peel, halve and set aside.
  • Meanwhile, heat the remaining olive oil in a medium frying pan over a medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the mushrooms and cook until just browned. Season with salt and pepper.
  • Place the pumpkin seeds in a small frying pan over a medium–high heat and dry-fry for 2–3 minutes, or until slightly golden, tossing constantly.
  • To assemble the bowl, place the quinoa, sweet potato, tomatoes, mushrooms, eggs, avocado, toasted seeds and red onions in a serving bowl. Season with salt and pepper and squeeze with fresh lemon juice to serve.

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