Description
Indulge in the vibrant flavors of the Avocado, Egg & Roasted Veggie Bowl—a delightful dish perfect for any time of day. This nutritious bowl features creamy avocado, jammy eggs, and a medley of roasted vegetables that not only please the eye but also nourish the body. In just 25 minutes, you can whip up this colorful meal, making it ideal for busy mornings or a light lunch. Feel free to customize it with your favorite veggies or spices, and don’t forget to snap a picture for social media—this bowl is as Instagram-worthy as it is delicious!
Ingredients
- 2 eggs
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes
- 1/2 avocado, sliced
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Boil the eggs: Place eggs in boiling water for 7–8 minutes. Transfer to an ice bath to cool, then peel and slice.
- Roast the veggies: Preheat oven to 400°F (200°C). Toss broccoli and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender.
- Assemble: In a bowl or plate, layer sliced avocado and halved boiled eggs. Top with roasted vegetables and garnish with sesame seeds or spices if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg
Keywords: For extra flavor, try adding seasonal vegetables like bell peppers or zucchini. To make it vegan, substitute eggs with chickpeas or tofu. Store leftovers in an airtight container for up to 2 days.