You’re going to love these breakfast bowls filled with Brussels sprouts, carrots, and broccoli and made perfectly delicious with a spicy creamy yogurt spread.

Finally, top it all off with a fried egg, avocado, and a sprinkle of microgreens, and you may have the perfect breakfast!

Breakfast Bowls with roasted veggies, Sriracha yogurt spread, fried egg, and avocado

Prep Time:25

Cook Time:15

Total Time:35

Servings: 4

Ingredients

Roasted Veggies

4 ounces brussels sprouts sliced
2 large carrots diced
1 small head broccoli cut into small florets
¼ small onion diced
3 cloves garlic minced
2 Tablespoons olive oil
½ Tablespoons ghee melted
½ teaspoon salt
¾ teaspoon pepper
½ teaspoon smoked paprika
¼ teaspoon turmeric
¼ teaspoon oregano
¼ teaspoon garlic powder

Siracha Yogurt Spread

1 Cup Greek yogurt
4 cloves black garlic minced
2 Tablespoons Sriracha adjust to taste
1 teaspoon honey
¼ teaspoon cumin
pinch salt
½ teaspoon pepper

Toppings:

¼ Cup toasted chopped pecans
1 teaspoon toasted Sesame seeds
1 avocado sliced and seasoned with salt, pepper, and garlic powder
¼ Cup micro greens
4 fried eggs cooked olive oil or other healthy oil and seasoned with salt, pepper, and garlic powder, or egg cooked to your taste

Instructions

Preheat oven to 400℉.
Add brussels sprouts, carrots, broccoli, onion, and garlic to a sheet pan and toss with olive oil and ghee until evenly coated. Sprinkle salt, pepper, paprika, turmeric, oregano, and garlic powder over veggies. Toss until evenly dispersed. Bake 15-20 minutes until vegetables begin browning and carrots are tender.
While veggies are roasting, make Sriracha Yogurt Spread by combining all yogurt spread ingredients in small bowl. Set aside.
Cook eggs as desired.
To serve: Spread ¼ spread in bottom of each bowl, top each with ¼ veggies, ¼ pecans, ¼ sesame seeds, ¼ avocado slices. Place a fried egg on each bowl and top with ¼ microgreens.

Notes

Seasoning preferences are personal; adjust to your own taste
To make this quicker on a busy morning, roast veggies and make sriracha yogurt sauce the night before.
Black garlic will leach its black color into the sauce around it – it’s totally fine. Just give it a stir to mix it in.
This is equally delicious as a lunch or dinner with or without the egg.
The veggies also make a yummy easy side for a meal.
Try switching the veggies out for variety or using leftover veggies from dinner.

Preferred ingredients – Ghee: Ancient Organics Unsalted Ghee, Cooking Olive Oil: McEvoy Ranch Cooking Olive Oil or Thrive Market Organic Olive Oil, Black garlic: Black Garlic North America Organic Peeled Garlic, Microgreens: Hamama

Nutrition

Calories: 409kcal

Author: Emily Haygood

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love These Breakfast Bowls

It’s a breakfast recipe, and breakfast eaters tend to consume less calories throughout the day and have a better-quality diet than non-breakfast eaters.
It has good quality protein (eggs, yogurt), healthy fats (olive oil, avocado, pecans), and fiber (all those veggies!)
It includes greens in the form of micro greens, broccoli, and Brussels sprouts.
The yogurt spread is a great source of probiotics.
I love that I am starting my day with a full serving of veggies!

Want more info on breakfast?

Check out my Healthy Breakfast post . This feature is part of the Healthy Habit Series.

Breakfast Bowls with Roasted Veggies and Sriracha Yogurt Spread