One of my favourite health-conscious cafés in Los Angeles, Honey Hi, serve these turmeric-poached egg bowls. Although grain bowls have had a bit of a bad rap for being a bit faddy, they are quick to make and tasty too. I treat this type of lunch or dinner as an opportunity for a fridge clear-out and anything goes here – roast vegetables, leftover meat, pickled cucumber – basically whatever takes your fancy. Ready-cooked pouches of grains and lentils are a great time-saving ingredient.
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2 tsp ground turmeric 1 tsp vinegar
2 x 250g packets of ready- cooked mixed grains or grains and lentils
2 avocados, sliced
1⁄4–1⁄2 red cabbage, finely shredded
Handful of wild rocket 4 large free-range eggs 2 tbsp dukkah
For the dressing:
3 tbsp white wine vinegar
Juice of 1⁄2 lime
1 garlic clove
3–4 tbsp extra-virgin olive oil
Small handful of fresh chives, snipped
Sea salt and black pepper