You know how you eat something so good that you want to try and recreate it? Yeah, I’m the queen of that. Italian bruschetta, buffalo mac and cheese, ciabatta breakfast sandwich, the list goes on. So of course, when I posted a version of this goddess arugula bowl on my Instagram, my followers asked me to recreate it.
I originally ordered a version of this bowl from Blue Park Kitchen near my office building in Manhattan. It’s one of those pick-your-own bowls where you create it yourself, so you can technically say that the combination of foods in this arugula bowl was an original creation of mine. Blue Park Kitchen just gave me a little guidance with their menu.
No meat, just seven-minute eggs.
That’s right, it’s another vegetarian recipe for you! I decided to use eggs as the protein in this bowl to mimic what I originally ordered. That first bowl only had one soft boiled egg, and while it was tasty, it didn’t exactly seem right for the bowl.
Instead, I added two eggs to it (which is the perfect amount of protein for a meal, in my opinion), and made them seven-minute eggs instead.
Want to know how to make seven-minute eggs? It’s easy. You simply bring a pot of water to a rolling boil, carefully place your eggs in the pot (using a slotted spoon) and set a timer for seven minutes. Hence the title.
Prep the arugula bowls in advance.
This is the *perfect* bowl to meal prep for lunches! The recipe below will make enough for you to prep four bowls. I know there are five days in the workweek, but I save Friday for a fun day and eat out somewhere new with a friend during lunch. Because if I didn’t, I wouldn’t get inspiration such as this!
Heat up the broccoli and sweet potatoes.
I honestly feel like I enjoy salad even more when there’s something warm and toasty in it, which is definitely why I added a warm element to this bowl. When it’s time for lunch, heat up the roasted broccoli and sweet potatoes on a plate for 45 seconds before adding it to your howl. Between the tangy pickled onions and the crumbly feta, I promise, you’re going to look forward to lunch every day.
Make your own pickled red onions.
Yes, you really can make them easily at home! I recently posted a recipe on how to do this, which you can find right here.
Choose your goddess dressing
Apparently goddess and green goddess dressing are different! I found this out when I bought the wrong bottle at Trader Joe’s—whoops. However, I think both dressings work with this arugula bowl, so pick the one you want.
Goddess Arugula Bowl
- 8 eggs
- 2 cups broccoli florets
- 1 sweet potato peeled and diced small
- 1 cup feta cheese
- 8 cups baby arugula
- 4 Tbsp goddess dressing
- 1 jar pickled red onions
- 1 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- Preheat the oven to 400 degrees.
- Spread the diced sweet potato on half of a baking sheet and the broccoli on the other half. drizzle the olive oil over the sweet potato and broccoli, then sprinkle with salt and pepper.
- Roast in the oven for 30 minutes.
- While the vegetables are roasting, bring a pot of water to a rolling boil.
- Once boiling, slowly and carefully place the eggs into the pot using a slotted spoon.
- Set a timer for seven minutes. When the timer goes off, immediately remove the eggs to a bowl.
- Rinse the eggs under cold water until completely cool. Store in an air-tight container in the fridge.
- When ready to use, take out two eggs and peel. Slice in half and place them on your bowl.
- In the microwave, heat up a quarter of the broccoli and sweet potato.
- To assemble the bowl, place the arugula down first. Add two seven-minute eggs, a forkful of pickled red onions, 1/4 cup of feta cheese, and the portioned broccoli with sweet potato. Drizzle with goddess dressing and serve.
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