If you’re on the lookout for a vibrant, nutritious, and utterly satisfying meal, the Avocado, Egg & Roasted Veggie Bowl Recipe is your new go-to. This beautiful bowl combines creamy avocado, perfectly boiled eggs, and a medley of roasted broccoli and cherry tomatoes that burst with caramelized sweetness. It’s a delightful balance of textures and flavors and comes together quickly, making it a perfect choice for breakfast, lunch, or even a light dinner that feels hearty without weighing you down.
Ingredients You’ll Need
The magic of this bowl lies in its simplicity—every ingredient plays an essential role, whether it’s adding creaminess, crunch, or a touch of tangy brightness. Using fresh, wholesome ingredients ensures you get a variety of textures and vibrant colors in every bite.
- 2 eggs: The protein powerhouse that provides richness and satiety.
- 1/2 avocado, sliced: Adds a buttery, creaminess that harmonizes beautifully with the vegetables and eggs.
- 1 cup broccoli florets: Provides crunch and a lovely earthy flavor after roasting.
- 1/2 cup cherry tomatoes: Roasted to sweet, juicy perfection, highlighting their natural tang.
- 1 tsp olive oil: A drizzle for roasting that enhances the veggies and adds healthy fats.
- Salt and pepper to taste: Simple seasonings that bring out the best in every component.
- Optional spices (paprika, chili flakes, zaatar): To add a personalized punch of flavor and a little heat if you like.
- Sesame seeds or everything bagel seasoning for topping: A delightful finishing touch that adds crunch and flavor.
How to Make Avocado, Egg & Roasted Veggie Bowl Recipe
Step 1: Boil Perfect Eggs
Begin by boiling your eggs for 7 to 8 minutes to achieve that beautifully firm yet creamy yolk. Then, pop them into an ice bath right away to stop the cooking process, making peeling a breeze while preserving the perfect texture inside.
Step 2: Roast the Veggies
While the eggs cool, get your oven warmed up to 400°F (200°C). Toss broccoli florets and cherry tomatoes in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 15 to 20 minutes until they’re tender and just starting to caramelize. This roasting intensifies their natural flavors, adding a lovely depth to the dish.
Step 3: Assemble Your Bowl
Once everything is ready, slice your eggs in halves and lay them alongside creamy avocado slices. Add the warm, roasted broccoli and tomatoes, then sprinkle with sesame seeds or your choice of seasoning. Don’t be shy with any optional spices like paprika or chili flakes to add your preference of zing and warmth.
How to Serve Avocado, Egg & Roasted Veggie Bowl Recipe
Garnishes
The right garnishes can elevate the whole experience. A scattering of sesame seeds or everything bagel seasoning adds delightful crunch and a burst of flavor. Fresh herbs like parsley or cilantro would also bring a fresh contrast to this bowl’s rich elements.
Side Dishes
For a fuller meal, pairing this bowl with rustic whole-grain toast or a wedge of crusty sourdough bread is fantastic. A light, crisp side salad with lemon vinaigrette harmonizes beautifully, balancing the creamy avocado and savory roasted vegetables.
Creative Ways to Present
Serve this bowl in a wide, shallow dish to showcase its vibrant colors and contrasts. For a fun twist, try layering the ingredients in a mason jar for an on-the-go breakfast or lunch option that looks just as beautiful as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them separately when possible—keep the roasted veggies in an airtight container and the avocado sliced just before serving to prevent browning. The eggs, once peeled, can last in the fridge for up to two days.
Freezing
Because of the fresh components like avocado and boiled eggs, this bowl is best enjoyed fresh. Roasted vegetables can be frozen but may lose some texture upon thawing, so freezing the entire assembled bowl isn’t recommended.
Reheating
Gently reheat the roasted veggies in a skillet or microwave until warm. Add avocado and eggs fresh to keep textures just right. Avoid reheating eggs too long to prevent rubberiness.
FAQs
Can I use other vegetables instead of broccoli and cherry tomatoes?
Absolutely! You can swap in your favorites like bell peppers, asparagus, or zucchini. Just make sure to adjust roasting times accordingly so everything cooks evenly.
What if I don’t want to boil eggs? Any alternatives?
Fried or poached eggs are great alternatives that add a lovely runny yolk when pierced. Tofu scramble also works well if you prefer a plant-based option.
How can I keep the avocado from browning?
To slow browning, toss the avocado slices in a little lemon or lime juice before adding them to your bowl. It keeps them looking fresh and vibrant longer.
Is this recipe suitable for meal prep?
Yes! Prepare the roasted vegetables and boiled eggs ahead of time, and assemble your bowl when ready to eat to keep textures optimal.
Can I add grains to make this more filling?
Definitely! Quinoa, brown rice, or farro would make perfect hearty bases to bulk up the bowl without sacrificing nutrition or flavor.
Final Thoughts
The Avocado, Egg & Roasted Veggie Bowl Recipe is one of those wholesome, crave-worthy meals that feels like a hug in bowl form. It’s quick, nourishing, and endlessly customizable, so I truly hope you give it a try and make it your own. Once you taste the harmony of creamy avocado, savory eggs, and sweet roasted veggies, this bowl is sure to become a favorite in your kitchen too!
Print
Avocado, Egg & Roasted Veggie Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 1 serving
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A nourishing and flavorful bowl featuring perfectly boiled eggs, creamy avocado slices, and oven-roasted broccoli and cherry tomatoes, dressed with olive oil and seasoning for a wholesome, balanced meal.
Ingredients
Eggs and Avocado
- 2 eggs
- 1/2 avocado, sliced
Roasted Vegetables
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes
- 1 tsp olive oil
- Salt and pepper to taste
Optional Toppings and Spices
- Optional spices: paprika, chili flakes, zaatar
- Sesame seeds or everything bagel seasoning for topping
Instructions
- Boil the Eggs: Place eggs in a pot of boiling water and cook for 7-8 minutes. Once done, transfer the eggs to an ice bath to quickly cool, which makes peeling easier. Peel the eggs and slice them carefully.
- Roast the Vegetables: Preheat oven to 400°F (200°C). In a bowl, toss broccoli florets and cherry tomatoes with olive oil, salt, and pepper until well-coated. Spread the vegetables evenly on a baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.
- Assemble the Bowl: On a serving plate, arrange the sliced avocado, halved boiled eggs, and the roasted broccoli and cherry tomatoes. Sprinkle with sesame seeds or everything bagel seasoning, and add optional spices like paprika, chili flakes, or zaatar according to taste. Serve immediately for a fresh, delicious meal.
Notes
- To make peeling eggs easier, immediately cool them in an ice bath after boiling.
- Roasting time may vary slightly depending on your oven and the size of the vegetables.
- Feel free to swap broccoli and cherry tomatoes with other vegetables like bell peppers or zucchini.
- This bowl can be customized with additional protein or leafy greens for extra nutrition.
