Winter Nourish Bowl with Roast Veggies and Eggs

Ingredients

Scaled for your household (4 portions) · original serves 4

• Plain Greek yoghurt½ cup
• Fat-free mayonnaise1 tbsp
• Garlic cloves1 clove
• Dijon mustard1 tbsp
• Apple cider vinegar2 tsp
• Water2 tbsp
• Olive oil2 tbsp
• Eggs4
• Microwavable brown rice and quinoa450 g
• Leftover roast vegetables6 cup
• Baby spinach100 g
• Cherry tomatoes125 g
• Red sauerkraut*1 cup
• Avocado1
• Baby cucumbers4
• Unsalted roasted almonds½ cup

Method

1. 1

   Whisk yoghurt, mayonnaise, garlic, mustard, vinegar and water into a dressing.

2. 2

   Heat the olive oil in a frying pan and fry the eggs to your preference. Alternatively, boil them for 6 minutes, cool and peel.

3. 3

   Heat the rice and quinoa following the packet. Divide between bowls with the prepared roast vegetables, spinach, tomatoes, sauerkraut, avocado and ribboned cucumbers. Top with eggs, dressing and almonds.