Egg and Spring Vegetable Bowl


  • 1 x egg
  • 150g broccolini, 1 bunch, stems, OR broccoli florets
  • 30g, baby spinach, 1 handful
  • 225g beetroot sliced, fresh or canned, sliced
  • 125g avocado, 1/2 avocado, sliced
  • 2 x portobello mushrooms
  • 15ml white wine vinegar, 1 tbsp
  • 20ml olive oil, 1 tbsp
  • 26g roasted almonds, roughly 20, OR 1/4 cup
  • sesame seeds for topping - optional


  • Fill the saucepan half way with water and heat until boiling.
  • Add one tablespoon of vinegar and reduce heat to simmer, then add the egg for 2-4 minutes depending on how soft you like your eggs (the longer the cooking time, the firmer the eggs will be)
  • While the egg is cooking, heat a frypan on medium heat with 1 tsp olive oil and add the 2 mushrooms. Add the baby spinach leaves until wilted and set both the mushroom and spinach aside.
  • Remove egg from water, placing it with the mushrooms and spinach leaves.
  • Quickly (30 seconds) blanch the broccoli in the boiling water used to cook the egg.
  • Combine spinach, broccoli, egg, mushrooms, sliced beetroot, sliced avocado and almonds/sesame seeds in a bowl.
  • Enjoy!

Low FODMAP variation: use only canned beetroot and limit your intake to less than 1/2 cup. Only have 1/8 of a whole avocado and switch mushrooms for additional broccolini and baby spinach.