Fresh Summer #EatTheRainbow Bowls
A vibrant bowl filled with seasonal fruits and veggies, perfect for summer dining.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 Tbsp avocado or olive oil (divided)
- 2 Tbsp low-sugar balsamic vinegar
- 1 medium ripe avocado (sliced)
- 1/2 cup cherry tomatoes (cut into halves)
- 1 small organic carrot (shredded)
- 1 small fresh beet (shredded)
- 1/2 small red onion (finely sliced)
- 3 Tbsp watercress
- 2 large free-range eggs
- 3 cups organic baby lettuce greens
Instructions
- Wash all the veggies and set aside the baby lettuce and watercress.
- Shred your carrot and beet using a box grater or food processor.
- Slice the cherry tomatoes in halves and the avocado, sprinkling lime juice over it to prevent browning.
- Boil water in a small saucepan and Add the eggs, simmering for about 6-7 minutes.
- Assemble the bowl with a base of baby lettuce, layering the other ingredients on top.
- Drizzle the avocado or olive oil mixed with balsamic vinegar over the assembled bowl.
- Top with watercress and quartered eggs.
- Enjoy your creation with a fork or chopsticks!
Notes
Feel free to customize with different grains or proteins. These bowls are perfect for meal prep!
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 370mg
Keywords: summer bowls, vegetarian, healthy, meal prep, colorful, seasonal vegetables