Avocado, Egg & Roasted Veggie Bowl
Indulge in the vibrant flavors of an Avocado, Egg & Roasted Veggie Bowl, a perfect meal for any time of day. This dish combines perfectly jammy eggs with creamy avocado and garlicky roasted vegetables, all while being nutritious and satisfying. In just 25 minutes, you can prepare a delightful bowl that’s not only quick but also customizable to suit your taste. Whether you’re enjoying it for breakfast, lunch, or dinner, this recipe is designed for those busy days or leisurely weekends where flavor meets convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Main
- Method: Boiling/Roasting
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1/2 avocado, sliced
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes
- 1 tsp olive oil
- Salt and pepper to taste
- Optional: paprika, chili flakes, zaatar, sesame seeds
Instructions
- Boil the eggs: Place eggs in boiling water for 7-8 minutes. Transfer to an ice bath, peel once cooled, and slice in half.
- 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 and slightly charred.
- Assemble the bowl: On a plate, arrange sliced avocado next to halved eggs. Top with roasted veggies and sprinkle sesame seeds plus optional spices.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg
Find it online: https://recipesamanda.com/avocado-egg-roasted-veggie-bowl/