November 21st, 2024
Recipes
Egg and Vegetable Brunch Bowl
Valentina P
- Difficulty
•
- Time 35"
Brunch Bowls – meal prep style! Roast up a bunch of veggies on a sheet pan, scramble some eggs, and then pile it all over greens with some avocado. So good, and so healthy.
How To MakeDiet Type: Paleo
Shopping List
- 6 handfuls spring mix
- 12 eggs (or plant-based egg equivalent, Note 1)
- 2 medium sweet potatoes
- 2 zucchinis, sliced
- 8 ounces mushrooms, quartered
- 1 bell pepper, sliced
- 1 cup tomatoes, diced
- 2 avocados, sliced
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, chopped (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon dried oregano
- parsley and lemon juice, to taste
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit.
- Step 2: Thinly slice the sweet potatoes (about 1/2 inch thin). Toss the sweet potatoes slices and mushrooms with 1 tablespoon of the olive oil and season with salt and pepper. Spread on a large baking sheet and roast for 10 minutes.
- Step 4: After 10 minutes, raise the heat to 450 degrees Fahrenheit.
- Step 5: Remove the baking sheet from the oven and push the veggies to one side of the baking sheet and add the sliced zucchini and bell pepper (use another pan if it doesn't all fit). Toss the vegetables with another 1 tablespoon of the olive oil. Bake for another 5 to 10 more minutes, or until the potatoes are fork-tender. In the final 2 minutes of cooking, add the tomatoes on top.
- Step 6: Transfer the veggies to a bowl and stir in 2 tablespoons of olive oil, the garlic, oregano, some parsley, and a squeeze of lemon juice. Season with salt and pepper.
- Step 7: Cook the eggs to your preference (scrambled, over easy, or soft boiled).
- Serve: Build each bowl with a handful of greens, warm veggies, eggs, and avocado. Enjoy.
Recipe Notes
Note 1: Not into eggs? Try topping this bowl with cooked chicken sausage, smoked salmon, crispy chickpeas, or tofu.
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What you should eat next
Egg and Vegetable Brunch Bowl
PT35M 6 handfuls spring mix 12 eggs (or plant-based egg equivalent, Note 1) 2 medium sweet potatoes 2 zucchinis, sliced 8 ounces mushrooms, quartered 1 bell pepper, sliced 1 cup tomatoes, diced 2 avocados, sliced 4 tablespoons extra-virgin olive oil 4 garlic cloves, chopped (or 1/2 teaspoon garlic powder) 1/2 teaspoon dried oregano parsley and lemon juice, to taste salt and pepper, to taste Gluten Free Paleo Vegan 6 Servings
Ingredients:
