Ingredients
Scale
- 1 medium potato, cut into wedges
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 6–8 asparagus spears, trimmed
- 1 tsp olive oil
- Salt & pepper
- 2 soft-boiled eggs
- 1 cup mixed greens
- 5–6 cherry tomatoes, halved
- Cucumber, sliced
- Red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat the oven to 400°F (200°C). Toss the potato wedges in a mixing bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes, flipping once halfway through.
- While the potatoes are roasting, toss the asparagus in olive oil along with salt and pepper. After the potatoes have been roasting for about 10 minutes, add the asparagus to the oven. Roast together for an additional 12-15 minutes until both are tender and slightly crisp.
- In a large pot of boiling water, carefully place the eggs. Boil them for about 7 minutes. Once done, cool them in cold water before peeling. Cut each egg in half once peeled.
- In a mixing bowl, toss together mixed greens, cherry tomatoes, cucumber slices, and red bell pepper strips. Drizzle with lemon juice or your favorite vinaigrette if desired.
- Arrange your roasted potato wedges, asparagus spears, jammy eggs (cut side up), and fresh garden salad on a large plate. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 370mg