Egg and Spring Vegetable Bowl


  • 1 egg
  • 150g broccolini (stems)
  • OR 150g broccoli florets
  • 30g baby spinach (1 handful)
  • 225g sliced beetroot (fresh or canned)
  • 1/2 avocado
  • 2 portobello mushrooms
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1/4 cup roasted almonds
  • sesame seeds (optional topping)


  • Prep Ingredients: Slice the avocado and beetroot (if using fresh).
  • 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.