Hearty English Veggie Power Bowl Recipe

British cuisine · 260 calories

Hearty English Veggie Power Bowl recipe

About this recipe

This hearty English Veggie Power Bowl is a protein-packed breakfast designed to fuel your active mornings. Packed with tender roasted vegetables, creamy poached eggs, and nutty quinoa, this dish combines earthy flavors with a hint of spice for a balanced and satisfying meal. A zesty mustard dressing ties everything together, making it as delicious as it is nourishing. Perfect for muscle gain, this power bowl is loaded with protein and nutrients to kickstart your day with energy.

Ingredients

  • - Forest Whole Foods Organic White Quinoa
  • 6 Each Golden Yolk Eggs 6 Pack
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • - Filippo Berio Garlic Flavoured Olive Oil
  • 70G La Chinata Hot Smoked Paprika, 70G
  • 100 G Trs Ground Cumin Jeera Powder
  • 500G Turkish Chilli Flakes, 500G
  • 105G Dijon Mustard With Tarragon, 105G
  • 1 Jar Rowse Clear Honey
  • 110G Gourmet Kitchen Himalayan Pink Salt Grinder
  • 50G Pepper Black Ground BWFO
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 1 Kg Red Onion 1kg
  • 250 Ml PLJ Lemon Juice Original Sharp 500ml

Instructions

  1. 1. Preheat the oven to 200°C (400°F). Dice the red bell pepper, courgette, and red onion into bite-sized pieces. Toss them with olive oil, smoked paprika, ground cumin, chili flakes, salt, and black pepper. Spread evenly on a baking tray and roast for 20 minutes, stirring halfway.
  2. 2. While the vegetables roast, rinse the quinoa thoroughly under cold water. Cook it according to package instructions, usually simmering in a pot for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
  3. 3. Bring a small saucepan of water to a gentle simmer. Add a splash of vinegar and create a gentle whirlpool. Crack each egg into a small bowl, then carefully slide them into the water one at a time. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and set aside.
  4. 4. In a large bowl, massage the kale with a pinch of salt and a drizzle of olive oil until slightly wilted. Combine the kale with the cooked quinoa and roasted vegetables.
  5. 5. In a small bowl, whisk together Dijon mustard, lemon juice, honey, and a pinch of salt and pepper to create the dressing.
  6. 6. Divide the quinoa and vegetable mixture into bowls, top each with a poached egg, and drizzle with the mustard dressing. Serve immediately.