Egg and Veggie Breakfast Bowl

Salad for breakfast for eggs for dinner--however you look at it, this veggie and protein-filled bowl will keep you satisfied for hours. RELATED: 5 Healthy One-Bowl Recipes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2

2. Cut the Brussels sprouts in half. Dice the sweet potatoes.

Step 3

3. Spread out the brussels sprouts and sweet potatoes on the baking sheet. Drizzle the olive oil evenly over the vegetables; season with salt and pepper.

Step 4

4. Roast in the oven until golden brown and tender, 17 to 20 minutes.

Step 5

5. In a small bowl, whisk the harissa with the olive oil and apple cider vinegar.

Step 6

6. Poach or fry the eggs. (Need a little help? Here's a tutorial on how to poach, and here's a tutorial on how to fry.)

Step 7

7. To serve, divide the brussels sprouts and sweet potatoes among four bowls; top each with ½ cup arugula and 1 egg. Drizzle each bowl with 2 teaspoons of the harissa vinaigrette.

↑Support creators by visiting their site 😊