If you have been around here for a while you will definitely know that I am a serious fan of breakfast bowls! (Check out my Brilliant Breakfast Bowl or my Rainbow Breakfast Bowl if you are too!!) I am also a serious fan of roasted vegetables so this is the perfect match!! The best thing about this breakfast bowl is that you can have your veggies roasted in advance and all you have to do is heat them up while you fry your egg!
This recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.
2 large sweet potatoes, peeled and sliced
2 bell peppers, (whichever colours you prefer!) sliced
1 red onion, sliced
2 carrots, peeled and sliced
2 courgettes/zucchinis, cut into rings
2 tbsp coconut oil
Pinch of coarse salt
Eggs
Method:
- Preheat your oven to 210°c/400°F.
- Lay out all of your veggies on a large baking tray, melt the coconut oil and drizzle it over them, give them a good toss and sprinkle with coarse salt.
- Bake in the oven for 30-35 minutes until golden and cooked through, tossing half way.
- Serve straight away with a fried egg or portion off your veggies and reheat while frying your egg for a delicious, quick and easy breakfast on the go!
