Description
The Avocado, Egg & Roasted Veggie Bowl is a vibrant and nutritious dish that combines creamy avocado, perfectly boiled eggs, and a medley of roasted vegetables. This bowl bursts with flavor and texture, making it an ideal option for breakfast, lunch, or dinner. With the wholesome goodness of broccoli and cherry tomatoes roasted to perfection and the richness of avocado enhancing every bite, this recipe is not just healthy but also incredibly satisfying. It’s customizable too—feel free to mix in your favorite vegetables or spices to make it your own!
Ingredients
Scale
- 2 eggs
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes
- 1/2 avocado, sliced
- 1 tsp olive oil
- Salt & pepper to taste
- Optional: Paprika, chili flakes, or zaatar
- Optional: Sesame seeds or everything bagel seasoning for topping
Instructions
- Boil the eggs in a pot of boiling water for 7-8 minutes. Once done, transfer them to an ice bath to cool before peeling and slicing.
- Preheat your oven to 400°F (200°C). Toss broccoli florets and cherry tomatoes with olive oil, salt, and pepper in a mixing bowl. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
- Assemble the bowl by arranging sliced avocado next to halved eggs and adding the roasted broccoli and tomatoes around them. Top with optional sesame seeds or spices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 372mg