7 Simple Steps: Roasted Veggie Egg Power Bowl

Prep: 10 minutes
Cook: 30 minutes


  • 1 cup (about 1/4th of medium) peeled butternut squash cut into 1-inch chunks
  • 3/4 cup (about 1 large) peeled carrot cut into 1-inch chunks
  • 1/2 cup (about 1) peeled beet cut into 1-inch chunks
  • 1 1/2 teaspoons olive oil
  • 2 cups chopped kale
  • 1 large egg
  • 1/8 teaspoon plus a dash each salt and black pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick spray.
  2. In a large bowl, combine squash, carrot, beet, 1 teaspoon oil, and 1/8 teaspoon of each seasoning. Toss to coat.
  3. Evenly distribute onto half of the baking sheet. Bake for 18 minutes.
  4. Meanwhile, in the large bowl, mix kale with remaining 1/2 teaspoon oil and dash each salt and pepper.
  5. Flip veggies on baking sheet, and add kale to the other half. Bake until kale is slightly crispy and other veggies are softened and browned, about 10 minutes.
  6. Transfer veggies to a medium bowl.
  7. Bring a skillet sprayed with nonstick spray to medium heat. Cook egg sunny-side up, 1-2 minutes. (Or cook to your preference.) Place egg over veggies.

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