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Fresh Nourish Bowl Recipe with Soft-Boiled Eggs and Roasted Carrots

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A quick and easy healthy lunch bowl featuring sweet roasted carrots, soft-boiled eggs, mixed greens, and a bright lemon dressing. Perfect for busy weekdays or light dinners.

Ingredients

Scale
  • Carrots, peeled and cut into sticks (medium-sized)
  • 1–2 tablespoons extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Fresh thyme or rosemary sprigs (optional)
  • Large eggs, room temperature
  • Mixed salad greens (baby spinach, arugula, butter lettuce)
  • Cooked quinoa or brown rice
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds or sliced almonds, fresh herbs like parsley or chives, avocado slices

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Peel and cut carrots into 3-4 inch sticks. Toss with olive oil, sea salt, black pepper, and fresh thyme or rosemary if using. Spread in a single layer on the baking sheet.
  3. Roast carrots for 20-25 minutes, flipping halfway through, until tender and caramelized but still slightly firm.
  4. While carrots roast, bring a medium saucepan of water to a gentle boil. Lower room temperature eggs into water using a slotted spoon.
  5. Boil eggs for exactly 6 minutes for jammy yolks (add 1 minute for firmer yolks).
  6. Transfer eggs immediately to an ice bath and let sit for 5 minutes.
  7. Peel eggs gently under running water to avoid tearing whites.
  8. Assemble bowl base by placing mixed greens and a scoop of cooked quinoa or brown rice into each bowl.
  9. Whisk together lemon juice, olive oil, Dijon mustard, honey or maple syrup, salt, and pepper to make the dressing.
  10. Arrange roasted carrots over greens and grains. Slice soft-boiled eggs in half and place on top.
  11. Drizzle dressing generously over the bowl.
  12. Add optional toppings such as toasted seeds or nuts, fresh herbs, and avocado slices if desired.
  13. Serve immediately while eggs are creamy and carrots are warm.

Notes

Keep eggs at room temperature before boiling to prevent cracking. Use an ice bath immediately after boiling to stop cooking and ease peeling. Roast carrots at high heat for caramelization and flip halfway for even cooking. Store components separately if making ahead to avoid sogginess.

Nutrition

Keywords: nourish bowl, soft-boiled eggs, roasted carrots, healthy lunch, easy recipe, quinoa bowl, gluten-free, vegetarian

Find it online: https://avabowls.com/fresh-nourish-bowl-recipe-with-soft-boiled-eggs-and-roasted-carrots-easy-healthy-lunch/