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Vegetarian nourish bowl

Serves: 4
Prep: 5
Cook: 25

    Prep your ingredients in advance and pack up leftovers for a quick grab-and-go lunch!

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    • 2 medium sweet potatoes, scrubbed
    • 4 large kale leaves, stems removed
    • 1 head broccoli
    • 4 eggs
    • 1 x 400g tin cannellini beans, drained
    • 1 cup cooked brown rice
    • 1/4 cup shaved parmesan, optional
    • juice from 1/2 lemon
    • 1/4 cup olive oil
    • salt & pepper


    1. Preheat oven to 180°C. Cut sweet potato into wedges and toss with 2 tsp olive oil. Arrange in a single layer on a lined baking tray and season with salt and pepper. Roast 25 mins, or until golden and tender. While sweet potato is roasting, prepare other ingredients.
    2. Tear kale leaves into bite-sized pieces. Drizzle a further 2 tsp oil into a skillet over medium-high heat. Add kale, and a pinch of salt and pepper, and cook 3 - 5 minutes until tender.
    3. Cut broccoli into florets. Leave raw, or blanch in boiling water for 30 seconds until bright green. Cook eggs to your liking.
    4. Whisk together lemon juice and remaining olive oil to make a dressing. Stir a spoonful of dressing through the cannellini beans.
    5. To serve, divide sweet potato, kale, broccoli, eggs, beans and rice into four bowls. Drizzle with dressing and sprinkle with Parmesan cheese to serve. Alternatively, prep in advance and assemble in containers.


    • Use wedges of pumpkin or carrot battons instead of sweet potato. Swap cannellini beans for any tinned beans you have in the pantry. Replace eggs with quickly stir-fried firm tofu.
    • Grate a clove of garlic into pan with kale as it cooks. Sprinkle seeds or nuts on top of bowl for extra crunch.
    • For a soft-centred egg, cook in a pot of simmering water for 6 1/2 minutes.

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