Steamed winter veggie bowls for a healthy meal option

Ingredients for Steamed winter veggie bowls

• 680 g baby yukon gold potatoes, halved if larger than 2.5 cm

• 8 leeks, white and light green parts only, trimmed, cut crosswise into 5 cm pieces

• 8 large eggs

• 120 ml extra-virgin olive oil

• 60 ml sherry vinegar

• 5 ml honey

• pinch of cayenne pepper (optional)

• 9 g kosher salt, divided

• 15 g finely chopped parsley

• 45 g capers, drained

• 2 bunches broccolini, trimmed, larger stalks halved lengthwise

For serving:

• mayonnaise

How to make Steamed winter veggie bowls

1. Place a steamer basket in a large pot filled with about 2.5 cm of water. Cover the pot and bring the water to a boil over high heat.

2. Add the potatoes and leeks to the steamer basket, followed by the eggs. Cover and steam for 10 minutes.

3. Using tongs, transfer the eggs to a bowl of cold water to cool.

4. In a small bowl, whisk together the oil, vinegar, honey, cayenne (if using), and 1 tsp of salt. Stir in the parsley and capers, then set aside.

5. Add the broccolini to the steamer basket on top of the potatoes and leeks. Season with the remaining ½ tsp of salt, cover, and steam until the broccolini is tender, about 3–5 minutes.

6. While the broccolini is cooking, peel the cooled eggs and cut them in half.

7. Spoon a little mayonnaise onto wide, shallow bowls or plates. Divide the potatoes, leeks, broccolini, and eggs among the bowls or plates. Drizzle with the reserved dressing before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.