This is an easy and tasty bowl to make that only uses simple processes. It can be ready in half an hour if you multi task or relax and take it slowly and you’ll still be eating in 40 minutes.

If you want to make this for a bunch of lunches for the week just double the recipe and don’t peel and cut the eggs in half until the day or night before you eat it.

Eating kale like this is my favourite thing since my friend Alex introduced it to me when we made these Ocean Trout bowls. It’s just the right mix of crispy leaves with soft tender talks and adds great texture to any bowl or salad. The ingredient list might look long but the spices are repeated as your using the same flavours in different things. You can eat this hot or cold it’s yummy both ways. If reheating for lunch just have your hummus, nuts, radish and egg separately and place them on top once the other ingredients are hot.

Serves 2

Ingredients

1 cup cooked wild rice

2 medium sweet potatoes

1 tsp olive oil

1 tsp cumin seeds

1 tsp paprika

10 leaves of Tuscan kale

½ tsp salt

1 tsp olive oil

½ cup hummus

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp cumin

2 Tbs feta

2 Tbs roasted almonds

1 Tbs sunflower seeds

2 x soft boiled eggs, cut in half

2x radish finely sliced

Directions

Preheat oven to 180 degrees Celsius. Line a baking tray with baking paper. Peel potatoes and cut into roughly the same sized bite sized chunks. Toss with cumin seeds and paprika and spread in a single layer on the tray. Drizzle with olive oil. Roast for 30 minutes or until cooked through with crispy edges.

Remove the sweet potato from the tray and lay the kale in a single layer. Massage in olive oil and sprinkle with salt. Roast for 10 minutes until slightly crispy. Remove, hold firmly in a bunch and chop into a roughly 1 cm dice.

Combine the hummus, cumin, cayenne and paprika in a small bowl and stir well. Taste and adjust level of spice as desired.

Place the rice in the bottom of 2 bowls top with the kale, sprinkle kale with feta, add sweet potatoes, hummus, nuts, seeds, the egg and sprinkle with radish.

HH. x