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Lunch - Breakfast

Sunshine Veggie Bowl

Eggs and vegetables pair perfectly together in this Sunshine Veggie Bowl.

Prep + Chill Time 10 mins Cook Time 25 mins Total Time 35 mins

This nutrient-dense meal can be prepped ahead and tossed together for a quick meal any time of day. Leftover veggies and grains are a great addition too!

Ingredients

For the Veggie Bowl

  • 2 cups Brussel sprouts, quartered
  • 1 large sweet potato, cubed (about 4 cups)
  • 3 cups broccoli florets
  • 1/2 medium red onion, sliced
  • avocado oil spray, as needed
  • kosher salt, to taste
  • ground black pepper, to taste
  • 4 Large Rosemary Farm Eggs
  • 2 cups spinach

For the Olive Oil Herb Dressing

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp water
  • 2 tsp white vinegar
  • 1/4 tsp salt
  • 1/2 tsp onion flakes
  • 1/2 tsp dried basil
  • 1/8 tsp ground black pepper

Instructions

Veggie Bowl:

  1. Preheat oven to 400F. Line a baking pan with aluminum foil and spray with cooking spray or grease with avocado oil.
  2. Spread veggies over the sheet pans, spray with more cooking spray or toss with one tablespoon avocado oil, add salt and pepper to taste, or about 1/4 teaspoon of each.
  3. Bake for 20 minutes, or all the veggies are fork-tender.
  4. While vegetables are cooking, make the eggs and the dressing. Scramble four eggs (2 per bowl) or make four fried eggs. (Add oil to a non-stick skillet on medium heat and scramble or fry to desired doneness.)

Olive Oil Herb Dressing:

  1. Make the dressing by combing all the dressing ingredients in a jar and shake well to combine. (Alternatively, you can blend.)
  2. Add one cup of spinach to each bowl. Divide all the roasted veggies between the two bowls evenly, top with two eggs each, and 1/2 of the dressing.

Tips:

- Swap in leftover vegetables for a quick lunchtime bowl.
- Double the vegetables and save half for a fast meal the next day.

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