Veggie Bowl Recipe

Preparation Instructions

1. 1

   Prepare the Boustan Potatoes

   Preheat the oven to 425°F (220°C). Cut the Boustan potatoes into wedges, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until golden and crispy.

2. 2

   Cook the Mushrooms

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté until they're browned and tender, about 5-7 minutes. Season with salt and pepper.

3. 3

   Make the Omelette

   In a bowl, whisk the eggs, add a pinch of salt and pepper. In another skillet, heat the remaining tablespoon of olive oil over medium heat. Pour in the eggs, swirling the pan to create an even layer. Cook until set, about 2-3 minutes, then fold and slide onto a plate.

4. 4

   Prepare the Avocado Salad

   In a small bowl, mash the avocado and mix it with lemon juice, salt, and pepper. Add diced cherry tomatoes and stir to combine.

5. 5

   Assemble the Veggie Bowl

   In a serving bowl, layer the mixed lettuce and baby spinach. Top with roasted Boustan potatoes, sautéed mushrooms, the fluffy omelette, and the zesty avocado salad. Serve immediately.