Farmers' Market Grilled Veggie Bowls
with Hard-Boiled Eggs & Chickpeas
Cooking time
20 minutes
Servings
2/4
Calories
850 /serving
Every single inch of these bowls is busting with vegetarian bounty. Grilled seasonal veggies—yellow zucchini and asparagus—are celebrated with some serious protein support from chickpeas, white quinoa, pumpkin seeds and hard-boiled eggs, and a sweet cider vinaigrette for sparkle.
We will send you:
- 2 Hard-boiled eggs
- 90g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 1 Yellow zucchini
- ½ Bunch of asparagus
- 95g White quinoa
- 398ml Chickpeas (canned)
- 60ml Sweet Cider vinaigrette
- 25g Roasted pepitas (pumpkin seeds)
Contains: Eggs • Mustard
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
33 g
Saturated Fat
5 g
Sodium
850 mg
Total Carb
106 g
Sugars
14 g
Protein
39 g
Fibre
29 g
Preparation
Cook the quinoa
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Grill the vegetables
- Meanwhile, quarter the zucchini lengthwise.
- Remove the woody ends of the asparagus.
- In a large bowl, combine the zucchini, asparagus, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until tender.
- Transfer to a cutting board. Chop the zucchini and cut the asparagus crosswise into thirds. Reserve the bowl.
Make the salad
- Drain and rinse the chickpeas; pat dry.
- In the reserved bowl, combine the salad mix, chickpeas, zucchini, asparagus, vinaigrette and S&P.
Finish & serve
- Quarter the eggs lengthwise. Drizzle the cut-sides with oil; season with S&P.
- Divide the quinoa between your bowls.
- Top with the salad and eggs.
- Garnish with the pepitas. Bon appétit!
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