Roasted Veggie Breakfast Bowl

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Servings: 4 Prep: 30 min Cook: 10 min Dairy Free Gluten Free Paleo Pescetarian Blender No Leftover Oven Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the vegetables: 2 carrots 1 sweet potato 1 head broccoli 1 head cauliflower parchment paper 1 tablespoon extra virgin olive oil 1 teaspoon sea salt, to taste ½ teaspoon ground black pepper, to taste For the eggs: 4 eggs water, as needed For the dressing: ½ bunch fresh parsley 1 bunch cilantro 1 clove garlic 2 tablespoons extra virgin olive oil ¼ cup tahini 1 tablespoon lemon juice ½ teaspoon water, as needed To serve: 1 avocado

Instructions

1. For the vegetables: Preheat oven to 425F.

2. Peel and chop carrots and sweet potato. Separate broccoli and cauliflower into florets and discard stems.

3. Arrange the vegetables on a tray lined with parchment paper.

4. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes. While veggies roast, boil eggs.

5. For the eggs: Boil enough water to cover eggs.

6. Once your water is boiling, use a spoon to gently drop in eggs so that they do not crack. Allow them to boil for exactly10 minutes; use a timer.

7. Drain the hot water from your pot. Bounce the eggs in the pot so that the shells crack.

8. Place the pot of eggs in the sink. Fill with cold water and a big scoop of ice. Allow eggs to cool for 2-3 minutes, then peel. While eggs cool, prepare the dressing.

9. For the dressing: Coarsely chop parsley and cilantro. Peel garlic.

10. Place all dressing ingredients into a food processor or high-speed blender and blitz until smooth. Add water as necessary to achieve desired consistency.

11. To serve: Peel, pit, and slice avocado. Divide the roasted vegetables between plates, drizzle with the tahini dressing and serve with 1 boiled egg and ¼ avocado.