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Breakfast Bowls with Roasted Veggies and Sriracha Yogurt Spread

Start your day right with these veggie-filled, deliciously spicy breakfast bowls
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Breakfast bowls with Brussels sprouts, carrots, and broccoli, fried egg, and avocado in white shallow dishes
Prep Time:25 minutes
Cook Time:15 minutes
Total Time:35 minutes
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

Serving: 4bowls | Calories: 409kcal | Carbohydrates: 25.9g | Protein: 14.4g | Fat: 26.3g | Saturated Fat: 8.2g | Cholesterol: 197mg | Sodium: 690mg | Potassium: 779mg | Fiber: 8g | Sugar: 11.3g | Vitamin D: 18µg | Calcium: 153mg | Iron: 3mg
Calories: 409kcal
Author: Emily Haygood