Roasted Veg Breakfast Bowl

Bring a bit of colour and veg to your breakfast routine
No ratings yet
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: European
Keyword: Breakfast, Dairy Free, Gluten Free, Vegetarian
Servings: 4 Servings
Calories: 399kcal

Ingredients 

  • 2 Carrots (Peeled and Chopped)
  • 1 Sweet Potato (Peeled and Chopped)
  • 1 Broccoli (Cut into Florets)
  • 1 Cauliflower Cut into Florets)
  • 1 tbsp Olive Oil
  • 4 Hard-Boiled Eggs
  • 1 Avocado

For the dressing:

  • 2 tbsp Olive Oil
  • 60 ml Tahini
  • 25 grams Parsley & Coriander (Chopped)
  • 1 Clove Garlic
  • ½ Lemon (Juice Only)
  • ½ tsp Saltwater

Instructions

  • Preheat the oven to 425F (220C). Boil eggs to your liking.
  • Arranged the chopped vegetables on a tray lined with baking pepper. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes.
  • In the meantime, prepare the dressing. Place all dressing ingredients into a food processor or high-speed blender and blitz until smooth. Add water as necessary to achieve desired consistency.
  • To serve, divide the roasted vegetables between plates, drizzle with the tahini dressing and serve with 1 boiled egg and ¼ avocado.

Notes

Nutrition

Calories: 399kcal | Carbohydrates: 33g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 187mg | Sodium: 174mg | Potassium: 1166mg | Fiber: 11g | Sugar: 8g | Vitamin A: 14404IU | Vitamin C: 152mg | Calcium: 156mg | Iron: 3mg
>