Vegetarian Whole30 Smoky Paprika Roasted Vegetable Egg Plate
Total time50 min
Prep time15 min
Cook time35 min
4.6(5)
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Learn more →Ingredients
2 servings
For the roasted vegetables
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch half-moons
- 1 cup cherry tomatoes
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 3 tbsp olive oil, divided
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt
- ¼ tsp black pepper
For the eggs
- 4 large eggs
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- ½ avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined.
- 2
In a large mixing bowl, combine the sweet potato cubes, bell pepper, zucchini, and cherry tomatoes. Drizzle with 3 tbsp olive oil and sprinkle with the smoked paprika, cumin, garlic powder, cayenne (if using), kosher salt, and black pepper. Toss until every piece is evenly coated.
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