Roasted Veg Breakfast Bowl
Roasted Veg Breakfast Bowl
Ingredients
- 2 carrots peeled, chopped
- 1 sweet potato peeled, chopped
- 1 broccoli cut into florets
- 1 cauliflower cut into florets
- 1 tbsp olive oil
- 4 hard-boiled eggs
- 1 avocado
For the Dressing:
- 2 tbsp olive oil
- 1/4 cup tahini 60ml
- 1 cup parsley & coriander chopped, 25g
- 1 clove garlic
- 1/2 lemon juice only
- 1/2 tsp saltwater
Instructions
- Preheat the oven to 425F (220C). Boil eggs to your liking.
- Arranged the chopped vegetables on a tray lined with baking pepper. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes.
- In the meantime, prepare the dressing. Place all dressing ingredients into a food processor or high-speed blender and blitz until smooth. Add water as necessary to achieve desired consistency.
- To serve, divide the roasted vegetables between plates, drizzle with the tahini dressing and serve with 1 boiled egg and ¼ avocado.
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