Recipe of the day: Egg and avo veggie bowl

Bright, fresh and packed with nutrients, the egg and avo veggie bowl is a delicious way to start your day or power through lunch. This vibrant bowl combines creamy avocado, perfectly cooked eggs, crunchy vegetables and a zesty dressing for a meal that’s as satisfying as it is healthy.

Serves: 4

Preparation time: 20 minutes

Cooking time: 10 minutes

Cost per recipe: Serves 4 for under R100

Ingredients

• 4 eggs
• 2 handfuls baby spinach
• 1 avocado, thinly sliced
• ½ red onion, thinly sliced
• 400g tin chickpeas, rinsed
• ½ red bell pepper, chopped
• ¼ cucumber, chopped
• Juice of 1 small lemon
• Black pepper, to taste

Method:

1. Bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs, and simmer for 10 minutes for hard-boiled. Cool under cold running water. When cool enough to handle, peel and cut into quarters.
2. Divide the spinach between 4 bowls and top with the eggs and avocado.
3. Combine the onion, chickpeas, red pepper, cucumber, lemon juice and black pepper. Sprinkle over the salads. Serve immediately.

Optional:

Add 170g tin of drained tuna in brine and a small handful of coriander leaves.

Recipe of the day: Meat-free Monday Egg and avo veg bowl

Bright, fresh, and packed with nutrients, the Egg and avo veg bowl is a delicious way to start your day or power through lunch. This vibrant bowl combines creamy avocado, perfectly cooked eggs, crunchy vegetables, and a zesty dressing for a meal that’s as satisfying as it is healthy.

• Author: Thami Kwazi

Ingredients

Scale 1x2x3x

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Instructions

1. 1. for 10 minutes for hard-boiled. Cool under cold running water. When cool enough to handle, peel and cut into quarters.

1. 1. Divide the spinach between 4 bowls and top with the eggs and avocado.

1. 1. Combine the onion, chickpeas, red pepper, cucumber, lemon juice and black pepper. Sprinkle over the salads. Serve immediately.