Balanced Veggie and Egg Buddha Bowl

Preheat your oven to 200°C (400°F). Toss the cubed sweet potato and broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

While the vegetables are roasting, combine the rinsed quinoa and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.

Bring a medium pot of water to a gentle boil. Carefully lower the eggs into the water and cook for exactly 6 minutes and 30 seconds for soft-boiled eggs with a jammy yolk. Transfer immediately to an ice water bath to stop the cooking process, then peel gently.

Prepare the dressing by whisking together the tahini, fresh lemon juice, remaining olive oil, warm water, and a pinch of salt in a small bowl until smooth and pourable.

Assemble the bowls by dividing the cooked quinoa, baby spinach, roasted sweet potatoes, and broccoli between two serving bowls. Slice the soft-boiled eggs in half and place them on top.

Drizzle the lemon-tahini dressing generously over the bowls and serve immediately.