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RECIPE
17 INGREDIENTS8 STEPS35MIN

Roasted Veggie Breakfast Bowl

4.0
1 Ratings
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner! There are so much color and flavor to this nutritious goodness, and while it may be vegetarian, I promise it’s both hearty and filling!

35MIN

Total Cooking Time

17

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1
Large Sweet Potato , cubed
1
1
1/2
Red Onion , chopped
1 tsp
Chili Powder
1/4 tsp
Garlic Powder
1/4 tsp
1/2
Avocado , sliced
to taste
Fresh Herbs
1 Tbsp
Fix® Sriracha Hot Sauce
2 Tbsp
Almond Milk
to taste
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Directions

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Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray.
Step 2
Add Sweet Potato (1) , Russet Potato (1) , Red Bell Pepper (1) , and Red Onion (1/2) in a large bowl.
Step 3
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.
Step 4
Spread seasoned veggies out on prepared baking sheet, in a single layer. Roast for ten minutes.
Step 5
Remove pan, stir veggies, and bake another 10 minutes or until soft.
Step 6
Cook eggs in skillet on stove top on medium heat. Cook to your preference.
Step 7
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.
Step 8
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) .

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