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Bean & Veggie Bowl

Serves 1 30 Minutes


Meal Breakdown 1796 KJ

Protein 21g

Carbohydrates 46g

Fats 19g





Ingredients

  • 1 egg

  • 1 small zucchini

  • 1/4 cup broccolini or 1 cup broccoli

  • 1 1/2 cup kale (stems removed)

  • 1/4 cup canned chickpeas (rinsed and drained)

  • 1/2 tbsp olive oil

  • 1 tbsp lemon juice

  • 1 slice wholemeal sourdough bread or GF bread

  • 1/2 tbsp sesame seeds

  • 1/2 tbsp pumpkin seeds


Method

1. Heat non-stick pan over medium heat.

2. Add sesame and pumpkin seeds and cook for 1 minute or until lightly toasted. Remove from pan and set aside.

3. Add olive oil to pan.

4. Slice zucchini into long strips and add to pan along with broccolini and chickpeas. Season with salt and pepper and cook for 5-8 minutes, or until lightly charred. Add 1 tbs water and cover with lid to create steam, if you prefer more tender greens.

5. Add kale and stir for a further minute, or until wilted.

6. Squeeze over lemon juice and sprinkle with sesame seeds. Set aside and keep warm.

7. Crack egg into a cup. Using the same pan, pour egg into the centre of the griddle. Add a tablespoon of water to create steam then cover with lid. Remove lid after 1 minute, and cook for a further minute.

8. Serve egg on bed of greens. Sprinkle seeds over greens and serve with slice of freshly toasted sourdough.

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