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Warm Pumpkin & Ferments Bowl with 6 Minute Eggs

I will forever be a fan of veggie bowls! They are such an easy way to create a meal that is delicious, balanced and brimming with nutrients. This warm roasted pumpkin and ferments bowl is something I like to make when I know I need a little extra TLC.

Beautiful wedges of caramelised Jap pumpkin with cumin seed on top of a homemade roasted garlic hummus (slow release carbs), 2 different ferments (probiotics for gut support), a crunchy broccoli, radicchio and herb salad (liver support), that’s dressed liberally with an apple cider vinaigrette (digestion boost) and topped with two slightly gooey 6 minute eggs. It’s cheaper than a multivitamin and perfect for brunch, lunch or dinner.

Breakfast

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 10 Mins

Cook Time 40 Mins

Ingredients

Method

½ medium Jap pumpkin plus its seeds, cut into 3cm wedges
½ teaspoon cumin seeds
1 tablespoon extra virgin olive oil
4 organic eggs
2 cups broccoli, cut into florets
1 cup radicchio, torn
10g mint leaves, picked
10g dill, picked
⅓ cup sauerkraut
¼ cup pickled red onion

Roasted Garlic Hummus

400g chickpeas, drained
1 bulb garlic
Juice of 1 lemon
¼ cup tahini
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
2 tablespoon ice water

Apple Cider Vinaigrette

1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon raw honey
Juice of half a lemon
2 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper

Method

1
Preheat oven to 200 degrees celsius and line a baking tray with greaseproof paper. Add the pumpkin, cumin seeds, olive oil and season with salt and pepper. Toss well. Wrap the garlic in aluminium foil and place onto the tray with the pumpkin. Transfer to the oven for 25-30 minutes, or until the pumpkin is soft and caramelised. Allow to cool slightly, then unwrap the garlic and squeeze out the soft flesh from its outer skin. Set aside.
2
Make the hummus - add the roasted garlic, chickpeas, lemon juice, tahini, olive oil, water and salt to a food processor. Blend on high until smooth and creamy. Set aside.
3
Fill two bowls with ice water and set aside. Next, fill a large saucepan with water and bring to the boil. Turn the heat down slightly, then gently drop in the eggs one-by-one. Set a timer for 6 minutes. After the 6 minute mark, carefully remove the eggs and plunge into one of the bowls for 5 minutes. Gently crack and peel away the outer shells, then cut each egg in half and season with salt and pepper. Set aside.
4
Meanwhile, steam the broccoli until just crunchy and tender. Remove and plunge into the remaining bowl of ice water. Drain immediately and set aside.
5
Make the apple cider vinaigrette by whisking together all ingredients in a small bowl until smooth and emulsified.
6
Add the broccoli, radicchio, mint and dill to a large mixing bowl. Dress liberally with the vinaigrette and toss well.
7
Assemble - smear a thick layer of hummus across each bowl and top with the roasted pumpkin. Serve some salad into the remaining space, then top with the sauerkraut, pickled onion, 6 minute eggs and any extra herbs.