Cooking Time: 35 Minutes
Serving Size: 2 servings
1 medium sweet potato
6 mini courgettes
8 asparagus stems
1 red onion
2 tbsp balsamic vinegar
4 pickled beetroots (from a jar)
2 tbsp lemon and ginger fermented raw slaw (bought in Waitrose)
2 tbsp hummus
1 tbsp lemon juice
Wash the outside of the sweet potato, then cut into small cubes. Drizzle with olive oil and roast at 180C for 30-35 minutes.
With 15-20 minutes to go, add in the mini courgettes to the oven to bake too.
Steam the asparagus tips for roughly 10 minutes.
While the vegetables are roasting, chop up the red onion and place into a bowl with the balsamic vinegar until the bowl is ready to serve.
Chop up the pickled beetroot and place in the fermented slaw an hummus.
Once all the vegetables are cooked, start to assemble your bowl by placing in the different ingredients.
To top the bowl off, fry an egg in some olive oil and place on top of the other ingredients in the bowl.
Top with some chilli flakes and lemon juice.
Serve and enjoy!