Egg Buddha Bowls Recipe

Step 1

Preheat oven to 200C. Line a baking tray with baking paper. Spread pumpkin onto tray and spray with olive oil. Season with salt and pepper. Roast pumpkin for 20 minutes or until tender. Cool.

Step 2

Place onion and vinegar into a bowl and stand for 20 minutes. Drain well.

Step 3

Put 3 cups of water into a saucepan and bring to the boil. Add quinoa, cover and reduce heat to medium low. Simmer for 10-15 minute, or until quinoa is tender. Drain and rinse under cold water. Drain well.

Step 4

Bring a medium saucepan of water to the boil. Add broccolini and cook for 1 minute, or until just tender. Remove with tongs. Return water to the boil. Add eggs and cook for 7 minutes. Drain.

Step 5

To make dressing, whisk oil, vinegar, sesame oil, honey and wasabi in a jug. Season with salt and white pepper.

Step 6

Spoon quinoa into shallow bowls. Add pumpkin, red onion, broccollini, carrot, beetroot and avocado. Drizzle dressing over bowl. Peel eggs, cut in half and place on top of bowls. Serve.