Roasted Veg Breakfast Bowl
Ingredients
- 2 carrots, peeled, chopped
- 1 sweet potato, peeled, chopped
- 1 broccoli, cut into florets
- 1 cauliflower, cut into florets
- 1 tbsp olive oil
- 4 hard-boiled eggs
- 1 avocado
- salt and pepper to taste
For the dressing
- 2 tbsp olive oil
- ¼ cup (60ml) tahini
- 1 cup (25g) parsley & coriander, chopped
- 1 clove garlic
- ½ lemon, juice only
- ½ tsp saltwater
Instructions:
Preheat the oven to 425F (220C).
Boil eggs to your liking.
Arrange the chopped vegetables on a tray lined with baking paper. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes.
In the meantime, prepare the dressing. Place all dressing ingredients into a food processor or high-speed blender and blitz until smooth. Add water as necessary to achieve desired consistency.
To serve, divide the roasted vegetables between plates, drizzle with the tahini dressing and serve with 1 boiled egg and ¼ avocado.