Red Meat Allergy Friendly Whole30 Roasted Vegetable Breakfast Bowl
Total time45 min
Prep time15 min
Cook time30 min
5.0(8)
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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
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
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)
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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