Irresistible Avocado, Egg & Roasted Veggie Bowl
Indulge in a vibrant and nutritious meal with the Irresistible Avocado, Egg & Roasted Veggie Bowl. This recipe features creamy avocado, perfectly cooked eggs, and a colorful mix of roasted vegetables, all coming together for a delightful flavor explosion. It’s perfect for brunch or a wholesome dinner, providing a balance of textures and rich tastes that will leave you satisfied and energized.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 1
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ripe avocado
- 2 large eggs
- 1 cup bell peppers (mixed colors)
- 1 cup zucchini (sliced)
- ½ cup red onion (sliced)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss with olive oil, salt, and pepper in a bowl.
- Spread the veggies on the baking sheet and roast for 20-25 minutes until tender and caramelized.
- While vegetables roast, cook eggs to your preference—poached or sunny-side-up.
- Assemble your bowl: start with roasted veggies, layer sliced avocado on top, and finish with the cooked eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 370mg