Savory Breakfast Bowl with Eggs, Avocado, and Roasted Veggies

Short description
This colorful and wholesome breakfast bowl features a medley of roasted vegetables, creamy avocado, and perfectly cooked eggs. It’s a balanced, nutritious way to start your day with a delicious burst of flavor.

Why You’ll Love This Recipe

• Combines protein, fiber, and healthy fats in one satisfying dish
• Easy to customize with your favorite vegetables and egg style
• Ideal for both quick breakfasts and leisurely brunches
• Meal-prep friendly and great for busy mornings

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potatoes, cubed
• Cherry or roma tomatoes, halved
• Olive oil
• Garlic powder
• Salt and pepper
• Fresh greens (such as spinach, kale, or arugula)
• Eggs (your preferred style)
• Avocado, sliced
• Optional toppings: feta cheese, fresh herbs, hot sauce, salsa

directions

1. Preheat oven to 220 °C (425 °F).
2. Toss cubed potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
3. Add tomatoes to the baking sheet during the final 10 minutes of roasting.
4. While vegetables roast, sauté the greens in a skillet with a touch of olive oil until wilted.
5. Cook eggs as desired—fried, poached, scrambled, or soft-boiled.
6. Assemble each bowl with a base of roasted vegetables, sautéed greens, eggs, and sliced avocado.
7. Add optional toppings and serve immediately.

Servings and timing

• Servings: 2–4
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Substitute sweet potatoes or cauliflower for regular potatoes
• Use tofu scramble instead of eggs for a vegan version
• Add bacon, sausage, or smoked salmon for extra protein
• Try different greens like Swiss chard or mixed spring greens

storage/reheating

• Store each component separately in airtight containers in the refrigerator for up to 4 days
• Reheat vegetables and greens in a skillet or microwave
• Prepare eggs and slice avocado fresh for best texture

FAQs

What type of potatoes work best for this bowl?

Russet, red, or sweet potatoes all roast well and add great texture to the dish.

Can I prepare this meal ahead of time?

Yes, the roasted vegetables and greens can be made in advance and stored. Just add freshly cooked eggs and avocado before serving.

What is the best way to cook the eggs for this bowl?

Any style works well—fried eggs for a runny yolk, scrambled for a soft texture, or poached for a lighter option.

Can I make this gluten-free?

Yes, this recipe is naturally gluten-free.

What proteins can I add for extra substance?

Consider adding bacon, sausage, tofu, chickpeas, or smoked salmon.

Is this recipe suitable for vegetarians?

Yes, it’s vegetarian by default and easily adaptable for vegans.

Can I use frozen vegetables?

Yes, but fresh vegetables yield better texture and flavor.

What toppings can enhance this bowl?

Try feta cheese, fresh herbs, hot sauce, salsa, or everything bagel seasoning.

How do I keep avocado from browning?

Add the avocado just before serving or toss slices in a bit of lemon juice.

Can I double the recipe for a larger group?

Absolutely, just increase the ingredient quantities and use multiple baking sheets if needed.

Conclusion

The Savory Breakfast Bowl with Eggs, Avocado, and Roasted Veggies is a versatile and nutrient-packed dish that fits any morning routine. Whether you’re meal-prepping or indulging in a hearty brunch, this recipe delivers both convenience and delicious satisfaction.

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