meal prep veggie bowl

4 serves

Ingredients:

• 5 1/2 cups Broccoli (chopped into florets)

• 2 Sweet Potato (small, chopped into cubes)

• 1 1/3 tsps Avocado Oil

• 2/3 tsp Chili Powder

• Sea Salt & Black Pepper (to taste)

• 3 cups Green Beans (trimmed)

• 8 Egg

  Method:

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Add the broccoli and sweet potatoes to the pan. Drizzle with avocado oil, chili powder, sea salt and pepper. Bake for 15 to 20 minutes.

2. Remove the pan from the oven and add the green beans. Cook for an additional 10 minutes.

3. Meanwhile, bring a pot of water to a boil. Hard boil the eggs. Cool, peel and slice.

4. Divide the vegetables and sliced eggs between plates, or into containers. Enjoy!

Egg-Free Replace the eggs with your favorite protein such as ground beef, sliced chicken, chickpeas or lentils.

No Avocado Oil Use olive or coconut oil.

More Flavor Add cayenne pepper, chili flakes or hot sauce.

Leftovers Refrigerate in an airtight container for up to 4 days.

Serving Size One serving is equal to approximately 2 cups of roasted vegetables topped with 2 eggs.