1 hour
Super Egg Buddha Bowl
Serves: 2 PeopleA nourishing, protein-packed bowl featuring creamy yogurt herb sauce, sun-dried tomato pesto, and perfectly poached St. Ewe Super Eggs. A vibrant, flavourful start to the day.
Recipe in collaboration with A Cup of Tea and Cake.
Instructions
- - Step 1Preheat your oven to 180C / 350F and line a baking tray with parchment.
- - Step 2Peel your sweet potatoes and discard the skins, then chop into 1cm cubes. Place the sweet potato cubes onto your prepared baking tray. Drizzle with a little olive oil, and season with salt and pepper. Cook for 35-40mins until soft and slightly golden.
- - Step 3Next make your spicy sesame butter: in a small saucepan over medium heat, melt the butter with the sesame oil. Stir in the crushed chilli flakes and smoked paprika. Heat gently for 1–2 minutes until fragrant, then remove from heat and set aside.
- - Step 4In a medium bowl, mix together the Greek yogurt, dill, mint, garlic, and a pinch of salt and pepper. Stir until smooth and combined. Refrigerate until ready to use.
- - Step 5Divide the cooked quinoa evenly between two bowls in one quarter, and divide the spinach between the bowls into another quarter. Add a generous spoonful of the yogurt herb sauce in the third quarter, swirling in the sun-dried tomato pesto gently with a spoon. Add your sliced avocado into the final quarter. Once your sweet potato is ready, divide it between your bowls on top of the spinach.
- - Step 6To make the perfect poached eggs, crack your Super Eggs into a small bowl first and place a saucepan of water over a low-medium heat. Once the water is gently simmering, create a gentle whirlpool by stirring the water. Poach for 3–4 minutes until the whites are set and yolks soft, then lift out with a slotted spoon and drain on a paper towel before adding to the middle of your bowl.
- - Step 7Drizzle the warm spicy sesame butter sauce over the eggs and finally garnish with sesame seeds, freshly chopped dill, freshly chopped mint, and a light sprinkle of sea salt if desired. Serve immediately & enjoy!
Ingredients
- 4 Super Egg
- 240 grams Greek Yoghurt
- 1 Tbsp. Dill Finely Chopped
- 1 Tbsp. Mint Finely Chopped
- 2 Garlic Clove Grated
- 340 grams Quinoa Cooked
- 60 grams Sun-dried Tomato Pesto
- 100 grams Spinach
- 1 Avocado Finely Chopped or Sliced
- 250 grams Sweet Potato
- glug Extra Virgin Olive Oil
- pinch Salt
- pinch Black Pepper
- Sesame Seeds
- Dill
- Mint
- 30 grams Unsalted Butter
- 30 grams Sesame Oil
- 1 tsp. Chilli Flakes
- 1 tsp. Smoked Paprika
