Healthy Vegetable Breakfast Bowl with Avocado & Sweet Potato

Grilled Veggie Bowl
Grilled Veggie Bowl

Grilled Veggie Breakfast Bowl

Looking for a healthy start to your day? This bowl contains well-rounded ingredients to power you through whatever your day holds!
Course Breakfast, Brunch, Main Course
Servings 2


  • 2 Large Utopihen Pasture-Raised Egg
  • 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


  • Preheat oven to 425ºF. Line a 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 and mix together.
  • Pour onto cookie sheet and roast 20 minutes.
  • Meanwhile, add the asparagus, red pepper, and jalapeno to the bowl. Sprinkle with extra virgin olive oil. Add salt and pepper to taste and mix.
  • 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 vegetables are roasting, bring 3 cups of water to a boil in a medium saucepan.
  • Lower boiling water to a rolling simmer.
  • With a slotted spoon, add eggs into simmering water. Simmer for 7 minutes for soft boiled eggs.
  • Arrange roasted veggies into each bowl.
  • Peel the eggs and cut each one in half. Lay on top of each veggie bowl.
  • Sprinkle with salt and pepper if desired and serve.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

find our pasture raised eggs right here.

P.S. No Utopihen Farms in your community? No worries, we’ll be there soon! Download our easy-to-use Carry Utopihen Farms Now Please letter and drop it off at your favorite grocery store.

Carry Utopihen Farms Now Please