Avocado, Egg & Roasted Veggie Bowl
The Avocado, Egg & Roasted Veggie Bowl is a colorful and nutritious meal that combines the creaminess of ripe avocado with perfectly boiled eggs and a mix of roasted vegetables. This dish is not only visually appealing but also packed with essential nutrients, making it a satisfying option for any time of day—whether you need a quick lunch or a hearty dinner. With its delightful combination of flavors, this bowl provides a wholesome way to enjoy fresh ingredients without sacrificing taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 1
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 eggs
- 1/2 avocado, sliced
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes
- 1 tsp olive oil
- Salt and pepper to taste
- Optional: Paprika, chili flakes, or zaatar
- Topping: Sesame seeds or everything bagel seasoning
Instructions
- Boil the eggs in water for 7-8 minutes. Transfer them to an ice bath to cool before peeling and slicing.
- Preheat the oven to 400°F (200°C). Toss broccoli and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.
- Assemble your bowl by layering avocado slices, halved eggs, and the roasted veggies. Sprinkle with sesame seeds or your choice of seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 370mg
Find it online: https://cookingbelle.com/avocado-egg-roasted-veggie-bowl/