Ingredients
- 1 large sweet potato, cut into rounds
- 600 g broccoli, cut into florets
- 400 g no added salt chickpeas, drained, rinsed
- 3 teaspoons olive oil
- 2 teaspoons cumin
- 3 cups kale, destemmed and chopped
- 1 tablespoon lemon juice
- 4 eggs, poached
- 250 g punnet cherry tomatoes, halved
- 2 cups baby spinach
- 2 tablespoons hummus
Method
Step 1
Preheat oven to 180 °C. Line 2 baking trays with baking paper.
Step 2
Cut sweet potato into rounds and place on prepared baking tray. Sprinkle 1 teaspoon ground cumin and 1 teaspoon olive oil. Roast for 15 minutes or until caramelised and cooked through.
Step 3
On a separate baking tray, spread the broccoli and chickpeas and sprinkle with 1 teaspoon cumin and 2 teaspoon olive oil. Roast for 15 minutes or until cooked through.
Step 4
While vegetables and chickpeas are roasting, preheat a large frying pan. Add the kale and cook for 2-3, or until slightly wilted. Add lemon juice and toss to coat. Set aside.
Step 5
To poach an egg: fill a wide casserole pan with boiling water and bring to a light simmer over medium heat. Gently crack the eggs into the simmering water. Cook for 2-4 minutes and carefully remove the eggs from the pan with a slotted spoon and place onto a separate plate.
Step 6
Divide the sweet potato, broccoli, chickpeas, kale, and tomato between the 4 bowls. Top each with a poached egg and a dollop of hummus. Serve with a lemon wedge in each bowl.
