Buddha Bowl With Poached Egg & Roasted Vegetables

This Buddha bowl will give you a boost of energy. Packed with nutritional goodness, the colourful veggies are bound to brighten up your day.
Makes 1
Total Time
30 Minutes
1 medium British Lion egg
50g of broccoli, cut into florets
50g of cauliflower, cut into florets
50g of butternut squash, skin on, cut into 2 cm cubes
Olive oil
Salt and pepper (to taste)
150g of quinoa, cooked following the instructions on the packaging
2 tbsp of white wine vinegar
1 tbsp of miso
1 tbsp of soy sauce
1 tbsp of cider vinegar
1 tbsp of sesame oil
1 tbsp of your favourite sprouts/shoots
Step 1

Preheat the oven to 180°C. Start with preparing the vegetables. Put the broccoli, cauliflower and squash on a roasting tray, lined with baking parchment. Drizzle with oil and season with salt and pepper. Shake the tray and make sure all the vegetable chunks are covered with oil equally.

Step 2

Cover the tray with kitchen foil and put in the oven. Cook for 15 minutes and take the foil off the tray. Put it back in the oven and roast for another 5-10 minutes, until the vegetables are nicely browned and soften.

Step 3

While the vegetables are roasting, poach your egg. Bring a deep saucepan of water to a boil. Add the vinegar. Stir the water, crack the egg and carefully tip it into the centre of the saucepan. Cook for 3-4 minutes. Lift the egg out and drain it on a piece of kitchen paper.

Step 4

Prepare the dressing. In a small bowl mix together the miso, soy sauce, vinegar and sesame oil, until well combined and smooth in texture.

Step 5

Assemble the bowl, starting with putting the quinoa in the centre and then placing the roasted vegetables and the egg around it. Dress with miso dressing and sprouts.

Recipe courtesy of British Lion Eggs.

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