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SideChef
Recipes
Breakfast
Roasted Veggie Breakfast Bowl

17 INGREDIENTS • 8 STEPS • 35MINS

Roasted Veggie Breakfast Bowl

Recipe
4.0
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
Large Sweet Potato, cubed
Russet Potato
1
Russet Potato, cubed
Red Bell Pepper
1
Red Bell Pepper, chopped
Red Onion
1/2
Red Onion, chopped
Chili Powder
1 tsp
Chili Powder
Smoked Paprika
as needed
Smoked Paprika
Ground Turmeric
as needed
Ground Turmeric
Garlic Powder
as needed
Garlic Powder
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Egg
2
Eggs
Avocado
1/2
Avocado, sliced
Fresh Herbs
to taste
Fresh Herbs
Sriracha
1 Tbsp
Sriracha
I used Fix® Sriracha Hot Sauce
Greek Yogurt
2 Tbsp
Greek Yogurt
Almond Milk
2 Tbsp
Almond Milk
Sriracha
to taste
Sriracha
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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author_avatar
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 (as needed), Salt (as needed), Ground Black Pepper (as needed) 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 (as needed), and Garlic Powder (as needed) into a blender. Blend until smooth.
step 7 Add Sriracha (1 Tbsp), Greek Yogurt (2 Tbsp), Almond Milk (2 Tbsp), Smoked Paprika (as needed), and Garlic Powder (as needed) 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
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Potatoes
Vegetables
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