This rainbow abundance bowl is the best throw-together meal, bursting with fertility-boosting goodness. Enjoy at any time of day!
What is an abundance bowl?
An abundance bowl is similar to a Buddha bowl – a big bowl of goodness! I love the term abundance bowl because it is reflective of The Fertility Kitchen philosophy – it’s about abundance, not restriction.
An abundance bowl is nutritionally balanced and crammed with real, whole foods. It includes an abundance of colourful vegetables, good-quality protein and healthy fats combined to create stunning harmony of taste, colour and nutritional benefit. The best thing about these bowls is their versatility, you can literally layer up a big bowl of all your favourite things.
Abundance bowl ingredients
- Baked sweet potato: This garlic salt-roasted sweet potato is next level delicious! Garlic & herb roasted potatoes would also work well.
- Vegetables: I’ve used tomatoes and mushrooms sautéd with garlic for this recipe, but feel free to substitute for your favourites.
- Soft-boiled eggs: 2 eggs for protein. You can substitute for any protein you enjoy; pulled pork would work well, so would tikka salmon.
- Pumpkin seeds: Toasted for satisfying crunch factor.
- Cooked quinoa: You can buy ready-cooked quinoa for convenience, or use cooked brown rice if you prefer.
- Avocado: For healthy fats. You could use olives instead.
- Pickled red onions: You can buy pickled red onions but it’s quick and easy to make your own, and I encourage you to give it a go! Picked red onions add a vibrant pop of colour and delicious, tangy flavour.
- Fresh lemon juice: A squeeze of lemon gives a burst of fresh, citrusy flavour.
How to make an abundance bowl
Once you’ve prepped the veggies it’s a case of layering everything up in a bowl. There are a few elements to this recipe, but you can still get it done in 5 simple steps and if you work on the steps simultaneously it can be on the table in under half an hour.
- Bake the sweet potatoes and tomatoes. Preheat the oven to 180°C (350°F). Line two baking trays with plastic-free baking parchment. Spread the sweet potato evenly on one of the prepared trays, sprinkle with a pinch of sea salt and drizzle with 1 teaspoon of the olive oil. Bake for 20-25 minutes, or until the sweet potato is golden brown. Spread the tomatoes on the other prepared tray, season with salt and pepper and drizzle with 1 teaspoon of the olive oil. Bake for 8-10 minutes, or until softened.
- Soft-boil the eggs. Place the eggs in a small saucepan of boiling water for 5–6 minutes, or until soft boiled. Refresh in iced water, peel, halve and set aside.
- Sauté the mushrooms. Meanwhile, heat the remaining olive oil in a medium frying pan over a medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the mushrooms and cook until just browned. Season with salt and pepper.
- Dry-fry the pumpkin seeds. Place the pumpkin seeds in a small frying pan over a medium–high heat and dry-fry for 2–3 minutes, or until slightly golden, tossing constantly.
- Assemble. To assemble the bowl, place the quinoa, sweet potato, tomatoes, mushrooms, eggs, avocado, toasted seeds and red onions in a serving bowl. Season with salt and pepper and squeeze with fresh lemon juice to serve.
Other bowl recipes to try
I hope you enjoy this rainbow abundance bowl recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Rainbow abundance bowl
Ingredients
- 1 small sweet potato peeled and cut into bite-sized pieces
- Pinch of garlic salt
- 1 tbsp extra virgin olive oil
- 7 baby plum tomatoes halved
- 7 button mushrooms sliced
- Sea salt and cracked black pepper
- 1 small clove garlic crushed
- 2 large free-range eggs
- 1 tbsp pumpkin seeds
- 60 g ½ cup cooked quinoa
- ½ avocado peeled and sliced
- 1-2 tbsp pickled red onions
- Juice of half a lemon to serve
Instructions
- Preheat the oven to 180°C (350°F). Line two baking trays with plastic-free baking parchment. Spread the sweet potato evenly on one of the prepared trays, sprinkle with garlic salt and drizzle with 1 teaspoon of the olive oil. Bake for 20-25 minutes, or until the sweet potato is golden brown. Spread the tomatoes on the other prepared tray, season with salt and pepper and drizzle with 1 teaspoon of the olive oil. Bake for 8-10 minutes, or until softened.
- Place the eggs in a small saucepan of boiling water for 5 minutes, or until soft boiled. Refresh in iced water, peel, halve and set aside.
- Meanwhile, heat the remaining olive oil in a medium frying pan over a medium heat. Add the garlic and cook for 1 minute, or until fragrant. Add the mushrooms and cook until just browned. Season with salt and pepper.
- Place the pumpkin seeds in a small frying pan over a medium–high heat and dry-fry for 2–3 minutes, or until slightly golden, tossing constantly.
- To assemble the bowl, layer the quinoa, sweet potato, tomatoes, mushrooms, eggs, avocado, toasted seeds and pickled red onions in a serving bowl. Season with salt and pepper and squeeze with fresh lemon juice to serve.
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