• 2 large eggs Egg, whole, boiled
• 160g sweet potato Sweet Potato, baked
• 80g carrots Carrots, raw
• 80g red cabbage Red Cabbage, raw
• 30g bbq sauce BBQ Sauce
• 1 tsp smoked paprika
• 3g garlic Garlic
• 10g spring onions Spring Onions

1. 1

   Prep everything first: wash and trim the carrot and red cabbage, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Mix the BBQ sauce with smoked paprika and garlic. Brush over the protein for the last few minutes of cooking so it chars without burning.

5. 5

   Meanwhile, steam or stir-fry the carrot and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: sweet potato first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the spring onions.

Tap ingredients and steps to tick them off as you cook.