This healthy vegetarian bowl has kale, chickpeas, egg and Greek yoghurt for a protein-packed weeknight dinner.
Ingredients you need:
2 1/2 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced
2 x 150g pkts kale leaf & spinach mix
425g can chickpeas, rinsed, drained
1 lemon, rind finely grated, juiced
1/2 tsp ground turmeric
1/4 tsp dried chilli flakes
4 eggs
200g grape tomatoes, sliced
1/2 small red onion, finely chopped
1/2 cup fresh dill sprigs, chopped
Greek-style yoghurt, to serve
How to make it:
Step 1
Heat 1 tbs of oil in a deep frying pan over medium-high heat. Add garlic. Cook, stirring, for 30 seconds or until golden and aromatic. Add kale mix and cook, covered, for 2 minutes or until wilted. Add chickpeas and cook, uncovered, for 1 minute. Remove from heat and stir in lemon rind and 1 tbs juice. Season. Transfer to a bowl and set aside.
Step 2
Heat 1 tbs of remaining oil in same pan over medium-high heat. Add turmeric and chilli. Cook, stirring, for 30 seconds or until aromatic. Crack eggs into pan. Cook for 2-3 minutes for soft yolks and crispy whites. Remove from heat. Add 1 tbs remaining lemon juice, drizzling around eggs. Swirl to combine.
Step 3
Combine the tomato, onion, dill, remaining oil and remaining juice in a bowl. Season. Divide kale mixture among serving bowls. Top with egg and salsa. Dollop with yoghurt and drizzle with any pan juices. PER SERVE • 13.5g protein • 19g
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