Name: Egg Buddha Bowls Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: australian
Ingredients: 600 g pumpkin deseeded peeled cut into 2cm cubes; 1 cooking oil spray; 1 red onion small thinly sliced; 1/4 cup white wine vinegar; 3 cups water; 1 cup quinoa; 1 bunch broccolini trimmed; 4 eggs; 1 carrot large finely shredded; 1 beetroot grated peeled; 1 avocado large sliced; 1 pinch salt and pepper; 1/3 cup vegetable oil; 2 tbs rice wine vinegar; 2 tsp sesame oil; 2 tsp honey; 1/2 tsp wasabi paste *to taste

by Australian Eggs Last updated on 07/10/2019

A healthy meal you can enjoy for breakfast, lunch or dinner, that crushes hunger pangs and takes a good photo too! - Australian Eggs

Ingredients

600 g pumpkin deseeded peeled cut into 2cm cubes
1 cooking oil spray
1 red onion small thinly sliced
1/4 cup white wine vinegar
3 cups water
1 cup quinoa
1 bunch broccolini trimmed
4 eggs
1 carrot large finely shredded
1 beetroot grated peeled
1 avocado large sliced
1 pinch salt and pepper

Dressing

1/3 cup vegetable oil
2 tbs rice wine vinegar
2 tsp sesame oil
2 tsp honey
1/2 tsp wasabi paste *to taste

Method

Step 1

Preheat oven to 200C. Line a baking tray with baking paper. Spread pumpkin onto tray and spray with olive oil. Season with salt and pepper. Roast pumpkin for 20 minutes or until tender. Cool.
Step 2

Place onion and vinegar into a bowl and stand for 20 minutes. Drain well.
Step 3

Put 3 cups of water into a saucepan and bring to the boil. Add quinoa, cover and reduce heat to medium low. Simmer for 10-15 minute, or until quinoa is tender. Drain and rinse under cold water. Drain well.
Step 4

Bring a medium saucepan of water to the boil. Add broccolini and cook for 1 minute, or until just tender. Remove with tongs. Return water to the boil. Add eggs and cook for 7 minutes. Drain.
Step 5

To make dressing, whisk oil, vinegar, sesame oil, honey and wasabi in a jug. Season with salt and white pepper.
Step 6

Spoon quinoa into shallow bowls. Add pumpkin, red onion, broccollini, carrot, beetroot and avocado. Drizzle dressing over bowl. Peel eggs, cut in half and place on top of bowls. Serve.