Egg-cellent Dill Energy Bowl

A satisfying and nutritious meal, all in one bowl!

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Back to recipe

1 cup / 250 ml	cooked barley
1/2 cup / 125 ml	cooked chickpeas
1/2 cup / 125 ml	baby spinach
1/4 cup / 60 ml	diced cucumber
1/4 cup / 60 ml	halved grape tomatoes
1 package / 84 g	EGGS2go! Dill Hard Boiled Snack Pack, quartered
2 tbsp / 30 ml	tzatziki sauce (or to taste)
	chopped fresh dill
	toasted pumpkin seeds

Arrange barley in a serving bowl; top with chickpeas, spinach, cucumber, tomatoes and Dill eggs. Drizzle with tzatziki sauce and garnish with dill and pumpkin seeds.

Replace the tzatziki sauce with creamy cucumber or ranch-style salad dressing.
For a lunchtime makeahead: layer the ingredients into a re-sealable container or Mason jar in the order given. Refrigerate for up to 2 days.

This recipe was made with:

Perfectly cooked and ready to eat hard-boiled eggs with a dash of dill as an on-the-go snack or part of a meal.

Learn More

To slice hard cooked eggs without smearing, dip your knife in hot water between slices or lightly coat the edge in nonstick cooking spray.