Green Goodness Bowl with Boiled Eggs and Sweet Potato

ingredients

• 2 eggs
• 30g pumpkin seeds
• 10.5g wholegrain mustard
• 1 lemon
• 1 avocado
• 160g baby spinach
• 500g sweet potato
• 2 tsp tamari soy sauce
• 150g shredded kale
• 1 garlic clove

method

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Boil a full kettle Peel and chop the sweet potatoes into wedges

Add the sweet potato wedges to a tray with 1/2 tbsp [1 tbsp] olive oil and a pinch of salt

Put the tray in the oven and cook for an initial 15 min

Step 2

While the sweet potato wedges are cooking, cut the lemon[s] in half

Combine the juice of 1/2 [1] lemon with half [all] the wholegrain mustard, 1 tbsp [2 tbsp] olive oil and a pinch of salt and pepper in a small bowl - this is your mustard dressing

Tip: Cooking for 2? Save the remaining wholegrain mustard for another recipe!

Cut the remaining lemon into wedges

Step 3

Add the eggs to a pot of boiled water with a pinch of salt over a high heat (salt prevents the eggs from cracking)

Once boiling, boil for exactly 8 min for perfect, mid-boiled eggs

Once done, drain, then refill the bowl with ice-cold water and set them aside to cool

Tip: Use the Gousto ice packs to chill the water!

Step 4

Heat a large, wide-based pan (preferably non- stick with a matching lid) with 1/2 tbsp [1 tbsp] olive oil over a medium heat

Wash the shredded kale, then pat it dry with kitchen paper

Once hot, remove the pan from the heat, add the shredded kale with a pinch of salt, then return the pan to the heat and cook for 3-5 min or until starting to soften

Tip: Cover the pan with a lid to help the kale wilt

Step 5

Peel and finely chop (or grate) the garlic

Wash the spinach, then pat it dry with kitchen paper

Once the kale is starting to soften, add the spinach with the chopped garlic and cook for a further 3-4 min or until the kale is tender and the spinach is starting to wilt - these are your stir-fried greens

Step 6

Once the sweet potato wedges have had 15 min, remove them from the oven and push them to one side of the tray

Add the pumpkin seeds to the other side of the tray and drizzle over the tamari soy sauce

Return the tray to the oven for 5-7 min until the sweet potato is cooked through and golden and the seeds are toasted - these are your tamari-roasted seeds

Tip: Watch them like a hawk to make sure they don’t burn!

Step 7

Peel the cooled boiled eggs and cut them in half

Cut the avocado(s] in half lengthways, around the stonels]

Remove the stone(s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and slice thinly

Step 8

Serve the sweet potato wedges with the stir-fried greens, sliced avocado, halved boiled eggs and lemon wedge to the side

Drizzle over the mustard dressing and sprinkle with the tamari-roasted seeds

Enjoy!