Paleo Breakfast Bowl with Roasted Vegetables

This paleo breakfast bowl is a hearty and healthy way to start your day. It's packed with roasted vegetables, mashed sweet potato, and your favorite toppings. The roasted vegetables are tender and flavorful, and the mashed sweet potato adds a creamy texture and sweetness. This bowl is sure to fill you up and keep you going all morning long.

I first came up with this recipe when I was looking for a healthy and easy way to use up some leftover roasted vegetables. I had some broccoli, cauliflower, carrots, and zucchini that I had roasted for dinner the night before, and I thought they would be perfect in a breakfast bowl. I added some mashed sweet potato for creaminess and sweetness, and topped it with a fried egg and some avocado. The result was a delicious and satisfying breakfast that I've been making ever since.

Prep time: 10 | Cook time: 20 | Serves: 1

Ingredients

• 1 cup chopped broccoli florets
• 1/2 cup chopped cauliflower florets
• 1/2 cup chopped carrots
• 1/4 cup chopped zucchini
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked and mashed sweet potato

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the broccoli, cauliflower, carrots, and zucchini.
3. Drizzle with olive oil, salt, and pepper. Toss to coat.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender.
5. Transfer the roasted vegetables to a bowl.
6. Add the mashed sweet potato and stir to combine.
7. Top with your favorite toppings, such as a fried egg, avocado, or salsa.
8. Enjoy!

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• Mashed sweet potato adds a creamy texture and sweetness to the bowl.
• The combination of roasted vegetables and mashed sweet potato is hearty and filling.
• This bowl is a great way to use up leftover roasted vegetables.
• This bowl is a healthy and easy way to start your day.