Ingredients
| Brussels sprouts, quartered |
2 cups
|
| large sweet potato, cubed (about 4 cups) |
1
|
| broccoli florets |
2 cups
|
| medium red onion, sliced |
1/2
|
| avocado oil spray |
as needed
|
| kosher salt |
to taste
|
| ground black pepper |
to taste
|
| large eggs |
4
|
| spinach |
2 cups
|
Directions
- PREHEAT oven to 400F. LINE a baking pan with aluminum foil and spray with cooking spray or GREASE with avocado oil.
- 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.
- BAKE for 20 minutes, or all the veggies are fork-tender.
- 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.
|
| water |
2 Tbsp.
|
| white vinegar |
2 tsp.
|
| salt |
1/4 tsp.
|
| onion flakes |
1/2 tsp.
|
| dried basil |
1/2 tsp.
|
| ground black pepper |
1/8 tsp.
|
Directions
- MAKE the dressing by combing all the dressing ingredients in a jar and SHAKE well to combine. (Alternatively, you can blend.)
- 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.