Back to the Roots Bowls
with Hard-Boiled Eggs & Herby Green Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
420 /serving
Let’s keep it light and bright as we prep for spring. This meatless meal will make you feel warm and cozy, thanks to an abundance of roasted root veggies. Beets, sweet potatoes and radishes make a colourful trio to sink your teeth into. These bowls are also fresh and cheerful, with baby greens in an apple-tahini vinaigrette dolled up with freshly cut mint, cilantro and parsley. Drop hard-boiled eggs in there, and call it done.
We will send you:
- 225g Red beets
- 450g Sweet potatoes
- 200g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 14g Herb medley (parsley, mint, cilantro)
- 45ml Apple-tahini vinaigrette
- 2 Hard-boiled eggs
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Sesame, Soy
You will need:
Peeler
Sheet pan
Grater
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
13 g
Saturated Fat
3 g
Sodium
560 mg
Total Carb
67 g
Sugars
20 g
Protein
16 g
Fibre
13 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and halve the beets; cut into ¼ inch wedges. Medium-dice the sweet potatoes. Halve ½ the radishes (quarter if large). On a lined sheet pan, toss the beets and sweet potatoes with a drizzle of oil, all but a pinch of the spices and S&P. Roast, 16 min., until partially cooked. Remove from the oven, flip and add the halved radishes, a drizzle of oil, the remaining spices and S&P; toss well. Roast, 8 min., until the vegetables are tender.
Mise en place
Meanwhile, grate the garlic. Roughly chop the cilantro and parsley leaves and stems. Pick the mint leaves off the stems; roughly chop the leaves. Combine the herbs in a small bowl. Thinly slice the remaining radishes. Quarter the eggs lengthwise.
Make the vinaigrette
In a medium bowl, combine the vinaigrette, herbs, garlic, 3 tbsp olive oil (double for 4 portions) and S&P.
Make the salad
In a large bowl, combine the baby greens, sliced radishes and ½ the vinaigrette.
Plate your dish
Divide the salad between your bowls. Top with the vegetables and eggs. Drizzle with the remaining vinaigrette. Bon appétit!
