Mold Detox Friendly Whole30 Roasted Vegetable Breakfast Bowl
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Learn more →Ingredients
2 servings
For the roasted vegetables
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 medium zucchini, cut into ¾-inch half-moons
- ½ red onion, cut into 1-inch wedges
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the eggs
- 4 large eggs
- 1 tsp olive oil
For serving
- 1 ripe avocado, pitted and sliced
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- hot sauce, to taste (optional)
Can be omittedhot sauce
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or leave it bare.
- 2
Spread the sweet potato cubes on one half of the baking sheet and the bell pepper, zucchini, and red onion on the other half. Drizzle 1 1/2 tbsp of the olive oil over all the vegetables, then sprinkle with the smoked paprika, cumin, garlic powder, salt, and black pepper. Toss each section briefly to coat, then spread into a single layer.
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