Vegetarian Brunch Bowl
Did somebody say brunch? This vegetarian brunch bowl is incredibly versatile and packed full of delicious flavours and a rainbow of healthy ingredients, loaded with veggies, protein, fibre, and healthy fats - guaranteed to provide you with all the fuel you need for the day ahead!
250g sweet potatoes, diced, roasted & cooled
1 large beetroot, roasted, diced & cooled
one bunch of cherry tomatoes on the vine
200g baby spinach
300g mixed mushrooms
6 large eggs
1 garlic clove, minced
1/4 teaspoon turmeric
sea salt & black pepper, to taste
Preheat oven to 180C and line a small baking tray. Set aside.
Gently brush the tomatoes with a little olive oil, keeping on the vine and place them onto the baking tray and bake for 10-15 minutes. Set aside.
In a frypan, heat 2 teaspoons of olive oil over a medium heat. Place cooked sweet potato in and gently fry until browned. Remove and season with salt & pepper.
Using the same frypan, turn heat down to low and add in 1 teaspoon of olive oil and garlic and cook for 1 minute. Next add in the turmeric and mushrooms, spreading into one layer. Cook, stirring occasionally, for 3-5 minutes, or until mostly golden brown on all sides. Add in the spinach, constantly moving around the pan until wilted. Remove from the pan and set aside.
Crack the eggs into a small mixing bowl and add a dash of salt & pepper to taste, whisk gently to break up.
In a frypan, heat 1 teaspoon of olive oil over a low heat. Pour in the eggs and leave to set for around 30 seconds, then using a spatula gently pull the eggs from the edges of the pan into the centre. Continuously move the pan so the runny eggs take up the available space and keep gently pulling the mixture towards the centre, breaking up the eggs as the form. Remove the pan from the heat just before the eggs are completely set. Leave to sit for a minute or two so the eggs can gently finish cooking in their own heat.
Divide all the ingredients between two bowls, drizzling with a little olive oil (optional) to serve. Enjoy!