Smoothie Bowl with Egg, Avocado and Snap Peas
Smoothie bowl with egg, avocado and snap peas - Spoon by spoon soothing herbal power
Healthy, because
Even smarter
Nutritional values
Vitamin A, for example from eggs, is of great importance for vision. It helps the eye to remain elastic and to adapt well to brightness and darkness. Potassium is needed for the functioning of body cells as well as healthy blood pressure. In avocados this mineral is abundant.
You can adapt the herb mix for the smoothie bowl with egg, avocado and sugar snap peas to your taste and the season: In summer, for example, a combination of basil and flat-leaf parsley also tastes very good.
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 50.1 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 eggs
- 1 ½ ozs mixed Fresh herbs (4 handfuls; dill, parsley, chervil, thyme)
- salt
- 2 ozs Snow peas
- 9 ozs floury potatoes
- 22 ozs Vegetable broth
- 3 Avocados
- 2 Tbsps lemon juice
- 1 oz Crème fraiche
- peppers
Kitchen utensils
Preparation steps
Hard-boil eggs in boiling water for 8 minutes, quench and cool. Meanwhile, wash herbs and shake dry, set aside 1 handful. Cook remaining herbs in boiling salted water about 20 seconds, rinse in cold water, place dripping wet in a stand blender and puree. Cook sugar snap peas for 1 minute, drain, rinse and drain.
Peel potatoes and cut into small pieces. Bring broth to a boil in a saucepan and cook potatoes over medium heat until tender, about 15 minutes. Meanwhile, cut avocados in half, pit and lift flesh from skins. Cut 2 avocados into cubes, the rest into wedges and sprinkle with lemon juice. Peel eggs and cut in half.
Finely puree avocado cubes and herb mix with potatoes and vegetable stock. Stir in crème fraîche and season smoothie with salt and pepper. Divide among bowls and garnish with remaining herbs, egg halves, avocado wedges and sugar snap peas.
