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Please note this recipe is classified as GREEN.

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  • 2 large sweet potatoes
  • 1 bunch kale, stems removed
  • 2 heads broccoli
  • 1 tsp garlic powder
  • 1 x 400g can chickpeas
  • 2 cups cooked brown rice
  • 8 hard boiled eggs
  • 2 avocado
  • 4 tbsp olive oil


  • Preheat oven to 180°C. Cut sweet potato into wedges, cut broccoli into florets and drain chickpeas. Toss all with 1 tbsp olive oil and garlic powder. Roast for 25 minutes or until tender.
  • In the meantime, tear kale into bite sized pieces and cook over a medium heat with 1 tbsp olive oil for 3-5 minutes or until tender.
  • Whisk together the remaining olive oil and lemon juice to make a dressing.
  • To serve, add half a cup of brown rice topped with roasted vegetables and chickpeas, 1/4 avocado and hardboiled egg. Drizzle with dressing.

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