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Nutritious Roasted Veggie and Egg Bowls

These Nutritious Roasted Veggie and Egg Bowls are perfect for a wholesome, satisfying, and easy-to-make meal. Packed with vibrant vegetables, flavorful spices, and boiled eggs, it's great for a vegetarian, paleo, or whole30 dinner, and allows for simple weekly meal prep.
5
50 min
TOTAL TIME
264
CALORIES
$1.57
PER SERVING
Nutritious Roasted Veggie and Egg Bowls
Ingredients
11 INGREDIENTS
4 SERVINGS
Olive Oil
2 tbsp olive oil
Garlic Powder
1 tsp garlic powder
Boiled Eggs
4 whole boiled eggs
peeled and halved
Salt And Black Pepper
salt and black pepper
to taste
Kale
5 cups kale
chopped
Cauliflower
1 head cauliflower
cut into florets
Green Beans
2 cups green beans
trimmed
Turmeric
1 tsp turmeric
Smoked Paprika
1 tsp smoked paprika
Ground Cumin
1/2 tsp ground cumin
Sweet Potato
1 medium sweet potato
peeled and cubed
Directions
8 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 425ºF.
2
Line a baking sheet with parchment paper.
3
Arrange the sweet potato, kale, cauliflower, and green beans in a single layer on the prepared baking sheet.
4
In a small bowl, mix together the olive oil, garlic powder, turmeric, smoked paprika, ground cumin, salt, and black pepper.
5
Drizzle the seasoning mixture over the vegetables and toss to coat them evenly.
6
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until tender and lightly browned.
7
Divide the roasted vegetables among four 22 or 24oz meal prep containers and top with the halved boiled eggs.
8
Store the prepared bowls in the refrigerator for up to 4 days.
Health Info
Macros
23g
CARBS
14g
FAT
13g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
PALEO
WHOLE 30
Contains these allergens
EGGS