Scallop Bowl with Vegetables + Chickpeas

Bowls of nourishing food have endless possibilities. Plus, they are typically fairly easy to create. Tonight’s dinner was a bowl of protein + veggie goodness! Anything with a runny egg is divine in my books.

Here is some dinner inspiration — Scallop Bowl with Vegetables and Chickpeas.


Serves 2


  • 8 Scallops (I purchased mine from the BEST frozen sea food delivery service — XX).
  • About 2 cups broccoli
  • 1/2 cup chickpeas
  • ~10 cherry tomatoes
  • 3 large carrots (peeled and cut into 1/2 inch thick pieces)
  • Spinach (about a handful per bowl)
  • 2 eggs


  1. Preheat the oven to 425 degrees.
  2. Place carrots on a greased baking sheet. Spray with olive oil spray and sprinkle with salt, pepper, and garlic salt. Bake for 12 minutes.
  3. Remove the baking sheet from the oven and flip the  carrots. Then add the broccoli to the same sheet and cook for another 12 minutes.
  4. Prep the bowl. Grab a handful of spinach and place in the bottom of each bowl for the base. Add cherry tomatoes and chickpeas.
  5. Spray the scallops with cooking spray and sprinkle both sides with salt and pepper. Using a greased medium flat pan, cook the scallops on low heat for about 3-4 minutes per side.
  6. Prep the eggs. Either poach the eggs, fry the eggs, or take the easy route — place one in a small glass bowl. Cover the bowl with a paper towel and microwave for 35 seconds. This will leave the center nice and liquid-y. Do this for both eggs.
  7. Once all the ingredients are completed, finish assembling your bowl and you’re done!
  8. I recommend topping with some hot sauce!



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