I debated calling this a Kitchen Sink Power Breakfast Bowl. There are a ton of random veggies in this recipe, but I promise they are tasty combo. I landed on Vegetarian Power Breakfast Bowl because there’s a festive fiesta of colorful veggies and a protein packed egg for the perfect healthy breakfast. This is one of my go-to choices for meal prep Sunday. I roast a ton of vegetables on two sheet pans, hard boil some eggs, and voila! Divvy it up between five bowls, and I am all set for the week. Super easy, super clean eats, and vegetarian.
Broccoli, spiralized sweet potatoes, julienne red bell, julienne onion and patty pan squash make up this delightful dish. If you can’t find patty pan squash, zucchini or yellow summer squash will work great as a sub. TBH, you could sub any random mix of veggies you prefer, and get a great end result.
The roasted bell pepper and onion offer up a sweet and savory twist on this breakfast, while the broccoli and patty pan keep it nice and light. And the sweet potato – I could eat that all of the time in my breakfast. Just look at those spiralized beauties. Swoon.
Vegetarian Power Breakfast Bowl
This colorful Vegetarian Power Breakfast Bowl is full of healthy veggies, sweet potato and a hard boiled egg to get you ready for the day. This recipe is super for meal prep, and is great with a little hot sauce on top.
- 2 medium sweet potatoes
- 2 whole large sunburst patty pan squash
- 1 small yellow onion
- 1 small red bell pepper
- 2 crowns broccoli
- 5 whole eggs hard boiled
- 2 tbsp extra light olive oil
- seasoning - salt, pepper
Heat the oven to 400 degrees. Line two baking sheets with foil and parchment.
Spiralize or small dice the sweet potato. Toss with 1/2 tbsp olive oil, salt and pepper. Spread on left third of one baking sheet.
Cut the broccoli into small florets. Toss with 1/2 tbsp olive oil, salt and pepper. Spread on right third of the baking sheet with the potato.
Remove the butt and stem on the sunburst patty pan squash, and cut in a medium dice. Toss with 1/2 tbsp olive oil, salt and pepper. Spread in the middle of the baking sheet with broccoli and sweet potato.
Julienne the bell pepper and onion. Toss with 1 tbsp of olive oil, salt and pepper. Spread on second baking sheet.
Bake all in the oven for 20 minutes, checking all veggies periodically for doneness.
While the veggies are roasting, boil the eggs. Put in an ice bath to cool. Peel, and store in the fridge until you're ready to eat them.
To assemble the bowls, place a fifth of all veggies sectioned off in a bowl. Top with a hard-boiled egg.
Optional: top with finely minced chive and a smidge of hot sauce.
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