Healthy Vegetable Breakfast Bowl with Avocado & Sweet Potato
Start your day with a colorful and satisfying Grilled Vegetable Breakfast Bowl! Roasted sweet potatoes, asparagus, red pepper, and jalapeño are served over fresh spring greens and creamy avocado, then topped with soft-boiled Utopihen eggs. It’s a simple, hearty breakfast packed with fresh vegetables and plenty of flavor.
Prep Time
15 Mins
Cook Time
30 Mins
Serves
2
Ingredients
- 2 Large Utopihen Pasture Raised Eggs
- 2 cups spring green mix
- 1 sweet potato cubed
- 1/2 avocado, sliced
- 20 asparagus stalks
- 1/2 red pepper cut into two large slices
- 1 jalapeno sliced
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Preparation
- Pre-heat oven to 425º F. Line cookie sheet with aluminum foil.
- Divide up spring greens and put into two bowls. Set aside.
- Arrange the avocado on top of the spring greens. In each bowl.
- Put sweet potatoes in bowl with a drizzle of olive oil. Sprinkle with salt and pepper. Mix.
- Pour onto cookie sheet and roast 20 minutes. Set bowl aside, you will use it again.
- Add the asparagus, red pepper and jalapeño to the bowl. Sprinkle with extra virgin olive oil and mix. Salt and pepper to taste.
- Add to cookie sheet with the sweet potatoes and roast for 15 minutes. Sweet potatoes will be kept on the cookie sheet for further roasting (a total of 35 minutes).
- While veggies are roasting bring 3 cups of water to a boil in a medium sauce pan.
- Lower boiling water to a rolling simmer.
- With a slotted spoon, add eggs into simmering water. Simmer for 7 minutes for soft boiled eggs.
- Remove veggies from the oven when done. Slice red pepper into strips.
- Arrange roasted veggies into each bowl.
- Peel the eggs and cut each one in half and lay atop of each veggie bowl.
- Sprinkle with salt and pepper. Serve.
