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Goddess Arugula Bowl

Prep these ingredients for lunches this week—makes four perfect bowls!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: lunch
Keyword: arugula bowl, lunch bowl, lunch salad bowl, salad
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


Roasted vegetables

  • 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.

Seven-minute eggs

  • 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.

Arugula 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.


You can make your own pickled red onions at home using my recipe!