A delicious and nutritious bowl recipe that celebrates the goodness of whole food. The balance of nutrients will keep your body fueled and your taste buds happy.
I’m bowl obsessed and totally okay with that.
This veggie loaded bowl is full of flavor and packed with nutrients:
Better Taste. Better Nutrition. Better Eggs. ®
Compared to Ordinary Eggs, Eggland’s Best eggs have:
- 10x more vitamin E
- 5x more vitamin D
- 3x more vitamin B12
- more than double the omega-3
- 25% less saturated fat
- 38% more lutein
- Good source of vitamins B2 & B5
- Only 175mg of cholesterol
- Vitamin B6
- Vitamin D
- Vitamin C
- Vitamin C
- Vitamin B9
- Vitamin C
- Vitamin B6
- Vitamin A
The sweet potato and poached egg are staples for this recipe, but I can easily switch up the greens, grains and veggies to suit my tastes.
The complementary flavors of sweet mango, savory egg, balsamic glaze and sweet potato are a delightful culinary experience. Seriously, I’m not exaggerating!
Wait, the recipe says optional dressing? Yes, it’s true. With the runny egg and balsamic glaze, no dressing is needed. Try it and you’ll see what I mean.
- 4 Eggland's Best eggs, poached
- 4 sweet potatoes
- 4 cups mixed greens
- 1 head broccoli
- 1 cup grape tomatoes, halved
- 2 cups mango, fresh or frozen, cubed
- 2 cups black beans, rinsed and drained
- 2 cups quinoa, or your grain of choice, cooked in vegetable broth
- Balsamic Glaze
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dijon mustard
- coconut oil, melted
- Herbamare, or sea salt
- black pepper
- Preheat oven to 400 degrees.
- If using frozen mango, take out of the freezer to thaw while you prepare the recipe.
- If using the Dijon Dressing, combine the olive oil, lemon juice and dijon mustard and whisk or shake in a covered container to blend.
- Slice the sweet potatoes and spread on a lined baking sheet. Brush lightly with coconut oil and sprinkle with lightly Herbamare and black pepper. Roast for about 15 minutes until soft and beginning to brown.
- Remove the sweet potatoes from the oven and add the broccoli florets to the baking sheet. Brush lightly with coconut oil. Roast an additional 10 minutes being careful not to overcook the broccoli.
- While the veggies are roasting, layer 4 medium size bowls with mixed greens. If you're using the Dijon Dressing, add to the greens and toss gently to coat.
- Add ½ cup of the black beans, brown rice, mango and ¼ cup grape tomatoes to each bowl.
- Place a poached egg in the center of each bowl.
- Drizzle with Balsamic Glaze.
- Sprinkle with pepper to taste, enjoy.
COOKING TIP: You’ll notice the quinoa (or your grain of choice) is to be cooked in vegetable broth instead of water. The simple swap adds a lot flavor.
Not sure how to poach an egg? I’ve got you covered.
How To Make a Perfectly Poached Egg
Bring about 1 1/2 to 2 inches of water to boil in a pot.
Add each egg to separate small bowls.
Reduce the heat and allow the boil to slow to a simmer until the water stops bubbling.
With a spoon swirl the water creating a whirlpool in the center of the pot, as the water swirls, add the egg to the water by gently pouring it from the bowl into the water. The whites of the egg will begin to swirl around the yolk.
Cook for about 3 minutes. Scoop the egg out of the water with a slotted spoon that is large enough to hold the entire egg without any of the egg hanging over the sides. Test for doneness by checking to see if the egg whites are no longer runny.
It’s that easy.
RECIPE NOTE: I’ve never tried poaching more than 2 eggs at a time.
This recipe is comforting, satisfying and simply delicious.
My bowl obsession isn’t something new. Check out the yumminess that is the Quick and Easy Spring Veggie Bowl.
I would love to chat.
How do you make poached eggs? Are you bowl obsessed? What’s your favorite bowl recipe?
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