Sunshine Veggie Bowl



Brussels sprouts, quartered
2 cups
large sweet potato, cubed (about 4 cups)
broccoli florets
2 cups
medium red onion, sliced
avocado oil spray
as needed
kosher salt
to taste
ground black pepper
to taste
large eggs
2 cups


  1. PREHEAT oven to 400F. LINE a baking pan with aluminum foil and spray with cooking spray or GREASE with avocado oil.
  2. SPREAD veggies over the sheet pans, spray with more cooking spray or TOSS with one tablespoon avocado oil, ADD salt and pepper to taste, or about 1/4 teaspoon of each.
  3. BAKE for 20 minutes, or all the veggies are fork-tender.
  4. While vegetables are cooking, MAKE the eggs and the dressing. SCRAMBLE four eggs (2 per bowl) or make four fried eggs. (ADD oil to a non-stick skillet on medium heat and scramble or fry to desired doneness.)


Olive Oil Herb Dressing Ingredients

extra virgin olive oil
2 Tbsp.
2 Tbsp.
white vinegar
2 tsp.
1/4 tsp.
onion flakes
1/2 tsp.
dried basil
1/2 tsp.
ground black pepper
1/8 tsp.


  1. MAKE the dressing by combing all the dressing ingredients in a jar and SHAKE well to combine. (Alternatively, you can blend.)
  2. ADD one cup of spinach to each bowl. DIVIDE all the roasted veggies between the two bowls evenly, TOP with two eggs each, and 1/2 of the dressing.