Roasted Veggie and Egg Bowl
If you want to get all the veggie nutrients you need in a day, start with breakfast! This Roasted Veggie and Egg Bowl will satiate you for hours and give you a solid nutrient punch!
I'm not going to give you quantities because for this dish, your taste buds rule! Choose the amounts to create your favorite combination and desired flavor!
Eggs, cooked your favorite way
Preheat oven to 425 degrees
Cut veggies in bite size pieces and place on baking sheet
Coat squash, sweet potatoes, broccoli, mushrooms and onion with olive oil
Sprinkled with salt, pepper and chili powder
Roast on cookie sheet at 425 degrees for about 30 minutes, turning halfway
Add roast veggies to individual bowls
Top with cooked eggs, avocado, salt, pepper and buffalo hot sauce
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