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Fall Roasted Vegetable Buddha Bowl with Eggland’s Best Eggs

10.20.17

This post has been sponsored by Eggland’s Best. All statements given here in this post are my own honest opinion.

I’m always looking for quick and healthy meals to help fuel my incredibly busy life. I know that I need to eat well if I’m going to be my best. But, I often don’t have the time for anything too complicated. That’s why eggs have become a staple of my diet. And, they’re definitely not just for breakfast! In fact, eggs have become my go-to for lunch. Throw in some veggies and you’ve got a great, healthy meal! Those quick meals were my inspiration for this Roasted Fall Vegetable Buddha Bowl.

Roasted Fall Vegetable Buddha Bowl with Eggland's Best Eggs

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When I’m picking up eggs at the supermarket, I’ve automatically reached for Eggland’s Best eggs for years. They feed their hens a special vegetarian blend that includes alfalfa, rice bran, and even kelp. That means their eggs have more nutrients than ordinary eggs where hens are fed a run-of-the-mill feed.

Roasted Fall Vegetable Buddha Bowl with Eggland's Best Eggs

When you choose Eggland’s Best eggs, you’ll get more than double the omega-3s, six times the vitamin D, and 10 times the vitamin E as you would from another egg. You’ll also be eating more vitamin B12 and lutein, and you’ll be eating less saturated fat. By simply choosing Eggland’s Best, you can get in more nutrients in the same meal. This busy mom definitely loves getting in more of the vitamins she needs in a quick meal.

Roasted Fall Vegetable Buddha Bowl with Eggland's Best Eggs

When you pair Eggland’s Best eggs with veggies and ancient grains like quinoa, you have a quick and simple nutrient powerhouse to fuel your day. When I’m up to my eyeballs in work but I still need to feed myself and my baby, I need something quick, simple, and nutritious. That’s why this Buddha bowl is perfect for my lifestyle, and I think you’ll really enjoy it, too.

Roasted Fall Vegetable Buddha Bowl with Eggland's Best Eggs

Plus, if you’re a fan of fall veggies like I am, this is the perfect healthy fall recipe. Every year, I fall more in love with Brussels sprouts, which is why I’m featuring them in this bowl along with sweet potatoes. Add in some greens (everything is laid on top of a bed of arugula), and you have an easy-to-make, nutrient-packed meal!

Roasted Fall Vegetable Buddha Bowl with Eggland's Best Eggs

Here’s how you make my Roasted Fall Vegetable Buddha Bowl:

Roasted Fall Vegetable Buddha Bowl
2017-10-17 18:43:41
Serves 4
Save Recipe
Print
Prep Time
25 min
Cook Time
30 min
Total Time
40 min
Prep Time
25 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 8 large Eggland’s Best eggs (2 per serving)
  2. 1 lb Brussels sprouts
  3. 1 lb sweet potatoes
  4. 2 c cooked quinoa
  5. 1 6 oz package arugula
  6. 1 avocado, sliced
  7. 3 tbsp olive oil
  8. Salt
  9. Pepper
Instructions
  1. Preheat oven to 375°F
  2. Cut Brussels sprouts in half. Cut sweet potatoes into cubes that are approximately the same size as the Brussels sprouts.
  3. Place Brussels sprouts and sweet potato on a baking sheet. Drizzle with olive oil and salt and pepper to taste. Toss to coat the vegetables in olive oil and seasoning.
  4. Put baking sheet in oven and roast until the vegetables are golden brown on the edges, or about 30 minutes.
  5. About 5 minutes before the roasted vegetables are done, cook two large Eggland’s best eggs in your preferred style. (I did sunny side up.)
  6. Place a bed of arugula in a large bowl. Top with quinoa, roasted vegetables, and avocado slices. Finish by placing the eggs on top.
  7. Optional: top with a mustard tahini dressing. Follow the directions for my maple tahini dressing, but add 2-3 tbsp of Dijon mustard.
By Dr. Beth Brombosz
Sublimely Fit http://sublimelyfit.com/

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Comments

  1. Liz says

    10.22.17 at 8:05 PM

    oh my yum! This has definitely inspired me in this kitchen this weekend!

  2. Jamie King says

    10.23.17 at 10:54 AM

    I’m basically living on eggs at the moment, I crave them everyday, so this is perfect for me and the growing fam right now. XO

  3. Erica Friedman says

    11.07.17 at 7:28 PM

    I love everything about this bowl. And the colors…looks delicious 😉 I am going to add this to my breakfast foodie regime.

  4. Alyse says

    11.08.17 at 8:58 AM

    I LOVE the combo of sweet potato, brussels sprouts, and an egg. I love that you can cook sprouts and potatoes at the same time – fewer dishes = happier me. 🙂

    This bowl is comfort food perfection!

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Hi, I'm Dr. Beth Brombosz! I'm a yoga teacher, running coach, and writer living in Oklahoma. I would love to help you create a healthier, more satisfying life. Join me on the journey!

beth (at) sublimelyfit.com
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Sublimely Fit is a personal blog and all opinions are my own. I am not a medical professional. Please follow the advice of your doctor first and foremost. Although my intent is to do no harm, if you are injured following my opinion or something you have read here, I am not responsible. I am not responsible for comments written by others. Disrespectful or profane comments may be deleted. Privacy: I will never sell your email address or other information. Click here for the full privacy policy.

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