Avocado, Egg & Roasted Veggie Bowl
Experience a burst of flavor and nutrition with the Avocado, Egg & Roasted Veggie Bowl, a versatile dish perfect for breakfast, lunch, or dinner. This bowl features creamy avocado paired with perfectly jammy eggs, complemented by roasted broccoli and blistered cherry tomatoes. In just 25 minutes, you can create a visually stunning meal that not only looks great but is also packed with essential nutrients. Customize it with your favorite spices or toppings to make it truly your own. Ideal for solo dining, this recipe ensures no leftovers while delivering a wholesome and satisfying experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes
- 1/2 avocado, sliced
- 1 tsp olive oil
- Salt and pepper to taste
- Paprika, chili flakes, zaatar (optional)
- Sesame seeds (for topping)
Instructions
- Boil the eggs in water for 7-8 minutes until jammy. Transfer to an ice bath before peeling.
- Preheat your oven to 400°F (200°C). Toss broccoli and tomatoes with olive oil, salt, and pepper; spread on a baking sheet.
- Roast vegetables for 15-20 minutes until tender and charred.
- Assemble the bowl by layering sliced avocado, halved eggs, and roasted veggies. Top with sesame seeds and any additional spices.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg
Find it online: https://trandtaste.com/avocado-egg-roasted-veggie-bowl/