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CALIFORNIA LUNCH BOWL

Servings: 4

Hands On Time : 15 minutes

Cooking Time: 8 minutes

Equipment:

saucepan,

slotted spoon

COOK’S NOTES:

One of my favourite health-conscious cafés in Los Angeles, Honey Hi, serve these turmeric-poached egg bowls. Although grain bowls have had a bit of a bad rap for being a bit faddy, they are quick to make and tasty too. I treat this type of lunch or dinner as an opportunity for a fridge clear-out and anything goes here – roast vegetables, leftover meat, pickled cucumber – basically whatever takes your fancy. Ready-cooked pouches of grains and lentils are a great time-saving ingredient.

Ingredients

2 tsp ground turmeric

1 tsp vinegar

2 x 250g packets of readycooked mixed grains or grains and lentils

2 avocados, sliced

red cabbage, finely shredded

Handful of wild rocket

4 large free-range eggs

2 tbsp dukkah

For the dressing

3 tbsp white wine vinegar

Juice of a lime

1 garlic clove

3–4 tbsp extra-virgin olive oil

Small handful of fresh chives,snipped

Sea salt and black pepper

Instructions

1. Bring a saucepan with 5–7cm of water to the boil and add the turmeric and vinegar, then reduce to a very gentle simmer.

2. Meanwhile, heat up the grains according to the packet instructions and divide it between 4 bowls. Top with the avocado, red cabbage and rocket leaves.

3. Make the dressing: blend the white wine vinegar, lime juice, garlic and seasoning together in a bowl, then gradually whisk in the oil and stir in the chives. Drizzle all over the grains, avocado and cabbage.

4. Poach the eggs in the saucepan of simmering water for 2–3 minutes until set but still soft. Drain and place on top of the dressed bowl. Sprinkle with the dukkah and serve straight away.

Nutritional

KCALS

576

FAT

35g

SAT FAT

7g

CARBS

42g

SUGARS

3g

FIBRE

13g

PROTEIN

17g

SALT

0.34g

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