Egg and Veggie Breakfast Bowl (Diet Recipe )

Edit


INGREDIENTS


  • 1 pound Brussels sprouts
  • 1 pound sweet potatoes
  • 1½ tablespoons olive oil
  • 2 cups arugula
  • 4 eggs
  • 2 tablespoon harissa
  • 3 tablespoons apple cider vinegar

DIRECTIONS


  •  Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Cut the Brussels sprouts in half. Dice the sweet potatoes. 
  • Spread out the brussels sprouts and sweet potatoes on the baking sheet. Drizzle the olive oil evenly over the vegetables; season with salt and pepper. 
  •  Roast in the oven until golden brown and tender, 17 to 20 minutes. 
  • In a small bowl, whisk the harissa with the olive oil and apple cider vinegar. 
  •  Poach or fry the eggs. (Need a little help? Here's a tutorial on how to poach, and here's a tutorial on how to fry.)
  •  To serve, divide the brussels sprouts and sweet potatoes among four bowls; top each with ½ cup arugula and 1 egg. Drizzle each bowl with 2 teaspoons of the harissa vinaigrette.

NUTRITION
259 calories

10g fat

34g carbs

11g protein

8g sugars

Source : https://www.purewow.com/recipes/egg-and-veggie-breakfast-bowl