The Ultimate Superfood Bowl

October 16, 2018

We love this recipe for its high protein, low GI, superfood goodness. Super easy and great for dinner and leftovers for lunch the next day.



  • 400g Sweet Potato
  • 1/3 bunch of kale
  • 400g canned chickpeas
  • 1/2 broccoli
  • 1 avocado
  • 1 sheet of Nori
  • 3 TBS of hummus
  • 2 TBS of raw almonds
  • 1 clove garlic [/bs_col]

Things you may already have

  • Salt & Pepper
  • Olive oil
  • 2 eggs
  • coriander

Start by roasting your potatoes

Preheat the oven on 1980c

Line the baking tray with baking paper

Peel the sweet potato and cut into 2cm dice

Drain the chickpeas and rinse well under running water

Spread the sweet potato and chickpeas over the baking tray. Drizzle over with olive oil  and season with salt and pepper

Place the tray in the oven for 15-20 min or until tender

Now boil the eggs

Fill a small pot with water

Place 2 eggs in the pot

Bring to the boil ( approx. 4 mins) and leave at boiling point for a further 3 mins for soft yolks. Move onto the next step while these cook.

Prepare the rest of your Ingredients

While the eggs are boiling. rinse the broccoli and trim the woody end of the stem.

Cut the Broccoli into small florets and dice the stem.

Rinse and de-stem the kale then tear into 4-5cm pieces

Finely slice or crush the garlic

Roughly chop the almonds and place in the oven to toast with the sweet potato

Once eggs have been at the boiling point for 3 mins, drain and immediately run under cold water for a few minutes to cool and stop the cooking process. Set them aside.

Cook the greens

Heat a small-medium frying pan over a medium heat. add 1 TBS of olive oil and the garlic and kale. Cook for 2 mins, until Kale softens.

Add the broccoli and increase heat to the med-high, cook for 1-2 mins until broccoli turns bright green and is slightly tender but still crunchy. Remove from heat and set aside.

Check on the sweet potato and turn.

Finishing touches

Once eggs are cool enough to handle, peel and cut in half.

Cut the avocado in half and remove the pip. Slice into 1/2cm slices, keeping it in the shell

How to make it look pretty

Divide greens between serving bowls

Top with roast sweet potato, chickpeas, almonds, and eggs

Scoop avocado out of the shell with a spoon and arrange over the top of the bowl

Add a dollop of hummus over the top

Tear over with Nori & serve.


Recipe by Tucker Street


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