Dinner
Roasted Vegetable Bowl with Quinoa and Egg
This bowl brings together soft-baked zucchini and carrots, fluffy quinoa and a soft-boiled egg. A little olive oil, parsley and a pinch of salt keep everything smooth and rounded. A filling, mild dinner with no heat.
- Vegetarian
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Ingredients
- 120 g quinoa
- 200 g zucchini
- 200 g carrots
- 2 eggs
- 1 tsp mild olive oil
- 2 tbsp parsley (optional)
- 1 pinch salt
Method
- Rinse the quinoa and cook in twice its volume of water for 12–15 minutes until soft.
- Cut zucchini and carrots into pieces, toss with the oil and bake at 190 °C for 20 minutes.
- Soft-boil the eggs, peel and halve.
- Arrange quinoa, roasted vegetables and egg in bowls and season with parsley and salt.
Why this recipe is gentle
The vegetables are only baked soft rather than roasted dark, which keeps them light and low in fat. The seasoning stays mild with parsley and salt, with no onion, garlic, tomato or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- How much fat, how large a portion and which ingredients suit you is individual - work up to it slowly.
- Bake the vegetables only until soft rather than dark, so they stay gentle.
- Rinse the quinoa well before cooking to take away any bitter note.
