Asparagus, Potatoes with Egg, Avocado

When it's asparagus season, make asparagus veggie bowls (or grain bowls).

I'm doing without the grains today, keeping it to asparagus, broccoli, bell pepper and garlic roasted potatoes, topped with sliced avocado and hard-boiled eggs.

Meal planning and preparation during the weekend helps in setting a healthy and nutritious mode for the week. If you can't do full meal preparation during the weekend, a partial meal preparation such as cleaning/rinsing and slicing/chopping the vegetables, and batch-cooking the eggs goes a long way in saving you much time during the busy weekdays.

If you are looking for more veggie bowls and grain bowls ideas, they are labeled under Search Ingredients on the right column of the website. There are vegetarian/plant-based, poultry, seafood options of veggie and grain bowls available.

Asparagus, Broccoli, Potatoes with Avocado and Egg
Some small organic fingerling potatoes, lightly rinsed and patted dry, season with salt, ground black pepper, some minced garlic, a little olive oil/coconut oil and dried herbs (oregano)
Asparagus prepared into matchsticks lengths, organic broccoli florets, bell peppers thinly sliced, steamed with minced garlic for about 5mins, set aside
1/2 avocado, sliced
1 hard-boiled egg
[Dressing]: 1-2tbsp extra-virgin olive oil to drizzle over steamed vegetables, dash of ground black pepper, a good squeeze of lemon juice or alternative/option to make turmeric dressing

Directions: Preheat oven 400F. On a baking tray,  roast potatoes for about 20-30mins till cooked. With about 10mins remaining in roasting, set up the steamer and steam the vegetables for about 5mins. Serve steamed vegetables with ground black pepper, lemon juice, extra-virgin olive oil, alongside roasted potatoes, avocado and egg.


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