Roast Veggie Protein Bowl with Eggs

Preheat oven to 200°C/fan 220°C/gas 6 and line a baking tray with baking paper.

Place sweet potato and beetroot onto prepared tray, spray with oil and season with cumin, salt and pepper. Bake for 20-25 minutes, or until cooked through.

Meanwhile, place eggs in a saucepan of cold water and bring to a rolling boil. Continue to simmer for 5 minutes. Remove with a slotted spoon and place in a sink of cold water to cool. Peel and slice.

Place seeds in a small frypan over medium heat and toast for 1 minute, remove from pan and set aside. Using the same pan, spray wth oil, and add kale, garlic and lentils and saute until kale has wilted.

Place kale and lentils in a bowl, top with roasted vegetables, sliced eggs, sauerkraut, avocado and seeds and squeeze over lemon to serve.