Veggie Breakfast Bowl: A Healthy, Savoury Recipe for Meal Prep

Name: Veggie Breakfast Bowl: A Healthy, Savoury Recipe for Meal Prep
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Cuisine: Mediterranean
Ingredients: ● Sweet potato, diced , 2 cups roast until soft with slightly crisp edges; ● Broccoli florets , 1 cup adds texture and colour; ● Bell pepper, diced , 1 cup adds sweetness and extra crunch; ● Red onion, sliced , 1/2 cup caramelizes nicely alongside the other veg; ● Eggs , 2 per bowl fried, scrambled, or soft-boiled, whichever you prefer,good source of protein; ● Olive oil , 2 tbsp for roasting the vegetables; ● Avocado, sliced , 1/4 per bowl optional, for creaminess but trust me you gonna love; ● Salt, pepper, paprika , to taste simple seasoning for the roasted veg; ● A batch of 4 cups roasted vegetables typically covers 3–4 breakfast bowls

5 steps

Prep:8minCook:5min

A healthy veggie breakfast bowl with eggs, roasted vegetables, and a Mediterranean-style variation. Simple, savoury, and meal-prep friendly.

Updated at: Thu, 10 Sep 2026 19:27:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories308.9 kcal (15%)

Total Fat11.7 g (17%)

Carbs43.9 g (17%)

Sugars11 g (12%)

Protein9.1 g (18%)

Sodium529.7 mg (26%)

Fiber13 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsSweet potato

diced, roast until soft with slightly crisp edges

1 cupBroccoli florets

adds texture and colour

Bell pepper

diced, 1 cup adds sweetness and extra crunch

½ cupRed onion

sliced, caramelizes nicely alongside the other veg

Eggs

2 per bowl fried, scrambled, or soft-boiled, whichever you prefer, good source of protein

2 TbspOlive oil

for roasting the vegetables

Avocado

sliced, 1/4 per bowl optional, for creaminess but trust me you gonna love

to taste simple seasoning

vegetables

roasted, typically covers 3-4 breakfast bowls

Instructions

Step 1

Preheat the oven to 400°F (200°C). Toss the sweet potato, broccoli, bell pepper, and red onion with olive oil, salt, pepper, and paprika on a baking sheet.

Step 2

2. Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and lightly browned at the edges.

Step 3

3. Cook your eggs however you like them , fried, scrambled, or soft-boiled , while the vegetables finish roasting.

Step 4

4. Divide the roasted vegetables between bowls, stir in a handful of spinach so it wilts slightly from the residual heat.

Step 5

5. Top each bowl with eggs and avocado slices. Store leftover roasted veg separately for quick assembly the rest of the week.

View on vegetablemealprepideas.com

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