Sunshine Buddha Bowls with Olive Oil Herb Dressing
These sunshine buddha bowls make the perfect customizable filling meal any time of the day, roasted veggies, drizzled with an olive oil herb sauce, and topped with scrambled or fried eggs.
Servings 2 servings
- 2 cups brussel sprouts quartered
- 1 large sweet potato cubed (about 4 cups)
- 2 cups broccoli
- 1/2 red onion sliced
- avocado oil spray
- salt and pepper too taste
- 4 large eggs
- 2 cups spinach
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.)
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.
Calories: 482kcal | Carbohydrates: 53g | Protein: 20g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 327mg | Sodium: 564mg | Potassium: 1384mg | Fiber: 11g | Sugar: 13g | Vitamin A: 25824IU | Vitamin C: 163mg | Calcium: 192mg | Iron: 5mg