Ingredients
Scale
- 1 medium potato
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 6-8 asparagus spears
- 2 soft-boiled eggs
- 1 cup mixed greens
- 6-8 cherry tomatoes, halved
- Cucumber, sliced
- Red bell pepper, sliced
- Optional: splash of lemon juice or vinaigrette
Instructions
- Preheat oven to 400F (200C). Toss potato wedges in olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Toss asparagus in olive oil, salt, and pepper. Roast alongside potatoes for the last 12-15 minutes until tender.
- Boil eggs in water for 7 minutes, then cool in cold water before peeling and halving.
- Combine mixed greens, cherry tomatoes, cucumber slices, and red bell pepper in a bowl; drizzle with lemon juice or vinaigrette if desired.
- Serve by arranging the roasted potatoes, asparagus, jammy eggs, and salad on a plate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg