What do soups, stews, curries, stir-fries, oatmeal, salads, and scrambles have in common? Big bowls of deliciousness, that’s what. And they’re my favorite—throw it in a bowl and I’m golden for hours. For those of you that prefer your food doesn’t touch, you can easily break this recipe down and serve it in all its individual glory.
4 cups broccoli florets
1 cup chopped potatoes (sweet, purple, red, fingerling, or Yukon)
4 soft or hard boiled eggs (or fried, or scrambled, or whatev’s)
8 Swiss chard or kale leaves, stems removed and leaves torn
1 avocado, skin and pit removed, cubed
Tomatoes (grape, cherry, or other), to taste
Pickled red onions or raw red onions, to taste
Sprinkle flakey sea salt, to taste
Extra virgin olive oil (plain or infused) or dressing of choice, drizzle to taste
Coconut oil, for roasting and sautéing
Garnish: sesame seeds, cilantro, mint, roasted chickpeas, pumpkin seeds, etc.
Pre-heat oven to 350° F. Chop heads of broccoli into florets and potatoes into bit-sized pieces. Lightly toss with coconut oil and sea salt on a baking sheet. Roast in the oven for 30-35 minutes or until done.
While broccoli and potatoes are roasting, boil eggs to desired doneness, cool in ice, peel off shell, and slice in half prior to serving. Feel free to prepare the eggs any way you like.
Next, warm a skillet and melt a little coconut oil for sautéing. While skillet is warming, remove stems from Swiss chard or kale, and tear into bit-sized pieces. Just prior to the roasted vegetables being done, sauté greens until wilted.
When vegetables have finished roasting and greens have finished sautéing, divide broccoli, potatoes, and greens evenly into two bowls. Top each bowl with 2 eggs, half an avocado, tomatoes, pickled onions, sea salt, olive oil/dressing, and garnish.
Now it’s your turn. What’s your favorite one-dish wonder? Please comment below. Also, if there are other recipes you’d like me to do, please let me know in the comments. If you thought this recipe was delicious or know someone who would enjoy it, please like it and share it with them.
With love, Steph