Green Smoothie Bowl with Eggs
Green smoothie bowl with eggs - Greens and protein with fresh taste!
Healthy, because
Even smarter
Nutritional values
Due to the high potassium content can Zucchini help flush out excess fluid retention in the body. The mustard oils from watercress inhibit bacteria, soothe the bronchial tubes and can therefore relieve coughs.
If you can't get watercress, you can also prepare the green smoothie bowl with egg with other green leaves: Either use the same amount of young spinach or - if you like it a bit spicier - arugula. If you have leftover radish greens, you can also use them for the smoothie bowl - leftover cooking at its best!
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 175.8 μg | (293 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 eggs
- 16 ozs Zucchini (1 large zucchini)
- 6 ozs frozen Peas (or freshly split)
- 1 ripe Avocado
- 1 handful Watercress
- 1 oz baby Spinach
- 3 Tbsps lemon juice
- 26 ozs cold Vegetable broth
- salt
- peppers
- 1 tsp ground paprika
Kitchen utensils
Preparation steps
Cook eggs in boiling water for 5-6 minutes until waxy soft. Quench with cold water and leave to cool.
Meanwhile, clean the zucchini, wash and cut into pieces. Allow peas to thaw. Cut avocado in half, remove pit, lift flesh out of the shell and coarsely chop. Wash watercress and spinach and shake dry, removing coarse stems. Set aside 1 handful of watercress for garnish, and coarsely chop the rest.
Place zucchini, peas, avocado, watercress, spinach, and lemon juice in a blender and add broth. Blend everything first on low speed, then on high speed until smooth. If the smoothie is too thick, blend in some water. Season the smoothie with salt, pepper, and paprika powder and blend again briefly.
To serve, divide smoothie among bowls. Peel eggs, cut in half lengthwise and arrange on top. Garnish with the watercress set aside.
