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.
Ingredients
Units
Scale
- 2 cups potatoes, cubed
- 1 cup cherry or roma tomatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 cups fresh greens (spinach, kale, or arugula)
- 4 eggs (fried, poached, scrambled, or soft-boiled)
- 1 avocado, sliced
- Optional toppings: feta cheese, fresh herbs, hot sauce, salsa
Instructions
- Preheat oven to 220 °C (425 °F).
- Toss cubed potatoes with 1 tbsp olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- Add halved tomatoes to the baking sheet during the final 10 minutes of roasting.
- Meanwhile, sauté fresh greens in a skillet with 1 tbsp olive oil until wilted.
- Cook eggs in your preferred style: fried, poached, scrambled, or soft-boiled.
- Assemble each bowl with roasted vegetables, sautéed greens, eggs, and sliced avocado.
- Add desired toppings and serve immediately.
Notes
- Customize with your favorite vegetables or greens.
- Use tofu scramble instead of eggs for a vegan version.
- Store components separately and prepare eggs/avocado fresh for best texture.
- Double the recipe for serving more people using extra baking sheets.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 185mg