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SideChef
Recipes
Roasted Veggie Breakfast Bowl
Recipe

17 INGREDIENTS • 8 STEPS • 35MINS

Roasted Veggie Breakfast Bowl

4
1 rating
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!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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!
35MINS
Total Time
$3.96
Cost Per Serving
Ingredients
Servings
2
US / Metric
Sweet Potato
1
Sweet Potato, cubed, Large
Russet Potato
1
Red Bell Pepper
1
Red Onion
1/2
Red Onion, chopped
Chili Powder
1 tsp
Chili Powder
Garlic Powder
1/4 tsp
Garlic Powder
Salt
1/4 tsp
Avocado
1/2
Avocado, sliced
Fresh Herbs
to taste
Fresh Herbs
Sriracha
1 Tbsp
Sriracha
I used Fix® Sriracha Hot Sauce
Almond Milk
2 Tbsp
Almond Milk
Sriracha
to taste
Nutrition Per Serving
VIEW ALL
Calories
324
Fat
12.7 g
Protein
12.6 g
Carbs
43.0 g
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Roasted Veggie Breakfast Bowl
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
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 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 6 Cook eggs in skillet on stove top on medium heat. Cook to your preference.
step 7
Add Sriracha (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 7 Add Sriracha (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).
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).
Tags
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Breakfast
Gluten-Free
Brunch
Shellfish-Free
Vegetarian
Potatoes
Mexican
Vegetables
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