Goddess Arugula Bowl
Prep these ingredients for lunches this week—makes four perfect bowls!
Servings: 4 servings
- 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.