Soft-Boiled Egg Buddha Bowl with Quinoa and Roasted Vegetables
30 min 1 serving 700 kcal · 29 g proteinLevel: Intermediate
The nutritionist's note
700 well-balanced calories: 29 g of protein, 72 g of complex carbohydrates, 11 g of fibre. The quinoa plus soft-boiled egg pairing covers every essential amino acid and 1.3 µg of B12. Tahini and pumpkin seeds push iron to 5.6 mg.
Ingredients
1 serving
- quinoa70 g
- eggs2 units · 120 g
- sweet potato120 g
- broccoli100 g
- olive oil10 g
- pumpkin seeds10 g
- tahini10 g
Method
- 1
Preheat the oven to 200 °C. Cube the sweet potato (120 g) and cut the broccoli (100 g) into florets.
- 2
Coat the vegetables with 5 g of olive oil, salt and pepper, then roast for 22 minutes, stirring halfway.
- 3
Rinse the quinoa (70 g) and cook for 14 minutes in twice its volume of salted water.
- 4
Boil the eggs (2) for exactly 6 minutes, cool them immediately and peel carefully.
- 5
Loosen the tahini (10 g) with the remaining oil (5 g) and 15 ml of water, assemble the bowl and scatter the pumpkin seeds (10 g).
Nutrition facts
per serving
| Energy | 700 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 72 g |
| Fat | 32 g |
| Fibre | 11 g |
| Iron | 5.6 mg |
| Vitamin B12 | 1.3 µg |
Potential allergens
- eggs
- sesame
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