Avocado, Egg & Roasted Veggie Bowl
Indulge in the vibrant flavors of the Avocado, Egg & Roasted Veggie Bowl—a delightful dish perfect for any time of the day. This nourishing bowl combines perfectly jammy eggs, creamy avocado, and a colorful mix of garlicky roasted vegetables, making it an excellent choice for a hearty breakfast, quick lunch, or light dinner. With its satisfying textures and rich flavors, this recipe is not just a meal; it’s a celebration of wholesome eating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 1
- Category: Main
- Method: Baking
- Cuisine: Healthy
Ingredients
Scale
- 2 eggs
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes
- 1/2 avocado, sliced
- 1 tsp olive oil
- Salt and pepper to taste
- Optional: Paprika, chili flakes, sesame seeds
Instructions
- Boil the eggs: Place in boiling water for 7-8 minutes. Transfer to an ice bath to cool before peeling and slicing.
- Roast vegetables: Preheat oven to 400°F (200°C). Toss broccoli and tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes.
- Assemble: On a plate, arrange sliced avocado and halved boiled eggs alongside roasted veggies. Top with sesame seeds and optional spices.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 370mg
Find it online: https://chadrecipes.com/avocado-egg-roasted-veggie-bowl/