ROASTED VEG BREAKFAST BOWL

Serves: 4
Prep: 10 mins
Cook: 30 mins

Picture3.png

Nutrition per serving:

399 kcal

23g Fats

33g Carbs 

19g Protein

asian-scrambled-eggs-1.jpg

   What you need :     

• 2 carrots, peeled, chopped

• 1 sweet potato, peeled, 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

• ¼ cup (60ml) tahini

• 1 cup (25g) parsley & coriander, chopped

• 1 clove garlic

• ½ lemon, juice only

• ½ tsp. saltwater

  What do you need to do :     

  • 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.