Yaaay, it’s Wednesday! We have officially made it to the middle of the week. How’s everyone holding up? Actually… on second thought, maybe don’t answer that. Either way, we are still standing, so we move! Now then, since we are all gathered here, it’s officially time for our daily food meeting. So today’s star of the show is… Egg & Avo Veg Bowl! I know, I know—we have been on quite the healthy streak this week. But hear me out, fam. It’s all for our own good, and besides, this “we are eating healthy every day” era won’t last forever. So let’s enjoy it while it lasts! Now, before anyone starts giving me the side-eye or wondering if I have completely abandoned flavour, let me just say this: you are going to love this one. In fact, don’t be surprised if it earns a permanent spot on your favourites list. But instead of sounding like I’m trying to sell you a lifetime subscription to vegetables, let me show you how to make it. Then you can taste it and decide for yourself! How to make Egg and Avo Veg Bowl Serves: 4Preparation time: 20 minutesCooking time: 10 minutesCost per recipe: Serves 4 for under R100 Ingredients: 4 eggs 2 handfuls baby spinach 1 avocado, thinly sliced ½ red onion, thinly sliced 400 g tin chickpeas, rinsed ½ red bell pepper, chopped ¼ cucumber, chopped Juice of 1 small lemon Black pepper, to taste Method: Bring a small saucepan, ¾ full of water, to a boil. Reduce the heat to low, add the eggs and simmer for 10 minutes, for hard boiled. Cool under cold running water. When cool enough to handle, peel and cut into quarters. Divide the spinach between 4 bowls and top with the eggs and avocado. Combine the onion, chickpeas, red pepper, cucumber, lemon juice and black pepper. Sprinkle over the salads. Serve immediately. Optional:*Add 170 g tin drained tuna in brine and a small handful of coriander leaves. *The image and recipe were supplied by The South African Poultry Association HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Zesty Herb Cottage Cheese & Avocado Stuffed Sweet Potatoes Post navigation Today’s Tasty Pick: Zesty Herb Cottage Cheese & Avocado Stuffed Sweet Potatoes Today’s Tasty Pick: Spinach & Mushroom Polenta Stacks
