Instructions:
step 1 Preheat oven to 200°C (400°F). Toss cherry tomatoes and mushrooms with a bit of olive oil, salt, and pepper. Roast for 15-20 minutes until soft and slightly caramelized.
step 2 While the veggies roast, boil the eggs. Place eggs in boiling water and cook for 6.5 to 7 minutes. Transfer to an ice bath, peel, and set aside.
step 3 Season salmon cubes with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear salmon for 2-3 minutes per side until golden and cooked through.
step 4 In a bowl, mix cottage cheese with chopped herbs, salt, and pepper.
step 5 Assemble the power bowl with a base of arugula. Top with roasted mushrooms, cherry tomatoes, halved jammy eggs, sliced avocado, salmon cubes, and a scoop of herbed cottage cheese.
step 6 Garnish with chopped parsley and a drizzle of olive oil before serving.
Storage and Reheating Tips:
Store ingredients separately in airtight containers for up to 3 days in the fridge. Reheat salmon and roasted veggies gently in a pan or microwave. Assemble fresh with greens, avocado, and eggs just before serving. Not suitable for freezing due to the soft textures.
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