Roasted Veggie Breakfast Bowl

Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray.

Add Sweet Potato (1) , Russet Potato (1) , Red Bell Pepper (1) , and Red Onion (1/2) in a large bowl.

Sprinkle with Chili Powder (1 tsp) , Ground Turmeric (1/2 tsp) , Salt (1/4 tsp) , Ground Black Pepper (1/8 tsp) and toss until veggies are well coated by seasonings.

Spread seasoned veggies out on prepared baking sheet, in a single layer. Roast for ten minutes.

Remove pan, stir veggies, and bake another 10 minutes or until soft.

Cook eggs in skillet on stove top on medium heat. Cook to your preference.

Add Fix® Sriracha Hot Sauce (1 Tbsp) , Greek Yogurt (2 Tbsp) , Almond Milk (2 Tbsp) , Smoked Paprika (1/2 tsp) , and Garlic Powder (1/4 tsp) into a blender. Blend until smooth.

Once veggies are cooked, remove from over and divide into two plates or bowls. Top with Eggs (2) and Avocado (1/2) , then drizzle with Sriracha (to taste) , and sprinkle with Fresh Herbs (to taste) .