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Fresh New Years Meal Dinner Bowl with Soft-Boiled Eggs and Citrus Salad

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A vibrant and refreshing dinner bowl featuring soft-boiled eggs, citrus salad, and a honey-lime vinaigrette, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 1 cup cooked quinoa or brown rice (about 185g)
  • 2 cups baby spinach or mixed greens (about 60g)
  • 1 medium avocado, sliced
  • 1 small cucumber, thinly sliced
  • 1 cup cherry tomatoes, halved (about 150g)
  • 4 large eggs, room temperature
  • 1 large orange, peeled and segmented
  • 1 medium grapefruit, peeled and segmented
  • 1/4 cup thinly sliced red onion (about 30g)
  • 2 tablespoons fresh mint leaves, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey (or maple syrup for vegan option)
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: 1/4 cup toasted pumpkin seeds or walnuts (about 30g)
  • Optional garnishes: 1/4 cup crumbled feta or goat cheese (about 30g)

Instructions

  1. Cook the grains: Rinse 1/2 cup (90g) dry quinoa or brown rice under cold water. Transfer to a medium saucepan and add 1 cup (240ml) water. Bring to a boil, then lower heat to a simmer, cover, and cook for 15 minutes (quinoa) or 40-45 minutes (brown rice) until tender. Fluff with a fork and set aside to cool slightly.
  2. Prepare the soft-boiled eggs: Bring a pot of water to a gentle boil. Using a slotted spoon, gently lower 4 large eggs into the boiling water. Set timer for 6 minutes for soft but set whites with runny yolks. Transfer eggs to an ice bath to stop cooking and make peeling easier. Peel eggs carefully and set aside.
  3. Make the citrus salad: Peel and segment the orange and grapefruit, removing all pith and membranes. Toss segments in a large bowl with thinly sliced red onion and chopped fresh mint.
  4. Prepare the vinaigrette: In a small bowl, whisk together 2 tablespoons fresh lime juice, 1 tablespoon honey (or maple syrup), 3 tablespoons olive oil, and a pinch of salt and pepper until emulsified. Adjust sweetness or acidity as needed.
  5. Assemble the salad: Pour vinaigrette over the citrus mixture and toss gently to combine. Set aside to let flavors mingle.
  6. Prepare the greens and vegetables: Wash and dry baby spinach or mixed greens thoroughly. Slice cucumber thinly and halve cherry tomatoes.
  7. Build the dinner bowl: Divide cooked quinoa or rice between four bowls. Arrange greens, cucumber slices, cherry tomatoes, and avocado slices around the grains. Top each bowl with a soft-boiled egg, sliced in half.
  8. Add the citrus salad and garnishes: Spoon citrus salad over the bowls or serve on the side. Sprinkle with toasted pumpkin seeds or walnuts and crumbled feta if using.
  9. Final touches: Season with extra salt and pepper if needed. Serve immediately for best texture and freshness.

Notes

Use room temperature eggs to prevent cracking. Timing is key for perfect soft-boiled eggs—6 minutes yields creamy yolks. Use an ice bath immediately after boiling to stop cooking and ease peeling. Remove all pith from citrus segments to avoid bitterness. Whisk vinaigrette well to emulsify. Add avocado last to prevent browning. Store components separately for best freshness if preparing ahead.

Nutrition

Keywords: soft-boiled eggs, citrus salad, dinner bowl, healthy recipe, quinoa bowl, easy dinner, fresh meal, honey-lime vinaigrette, gluten-free, vegetarian

Find it online: https://forkifyfun.com/fresh-new-years-meal-dinner-bowl-with-soft-boiled-eggs-and-citrus-salad-easy-healthy-recipe/