Description
Experience a burst of flavors with this vibrant Irresistible Avocado, Egg & Roasted Veggie Bowl. Featuring creamy avocados, perfectly cooked eggs, and a colorful array of roasted vegetables, this dish is not only visually stunning but also nourishing. It’s perfect for breakfast, lunch, or dinner—offering a satisfying meal that nourishes both body and soul.
Ingredients
Scale
- 1 ripe avocado
- 3 large eggs
- 1 cup bell peppers (mixed colors)
- 1 medium zucchini
- 1 medium red onion
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the bell peppers, zucchini, and red onion into bite-sized pieces. Spread on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables for 20-25 minutes until tender and caramelized, tossing halfway through.
- While vegetables roast, heat a non-stick skillet over medium heat. Cook eggs sunny-side up or scrambled based on preference.
- Assemble your bowl by layering roasted veggies first, then sliced avocado, topped with cooked eggs.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 370mg