Breakfast Veggie Bowl
A colorful, veggie based breakfast bowl
- 8 stalks asparagus
- 1/2 cup brussel sprouts
- 1/2 cup shredded carrot
- 1/2 cup cauliflower
- 1/2 cup butternut squash, cubed
- 1/2 cup onion, sliced
- 1/2 cup red pepper, organic, sliced
- 1/2 cup yellow pepper, organic, sliced
- 6 full baby red potatoes, organic
- 1/4 head purple cabbage, sliced thin
- 2-4 cloves garlic, minced (fresh or jar)
- 1 cup brown rice, microwavable kind
- 2 oz frozen edamame, organic
- 1/2 medium avocado
- 2 full green onions, chopped
- 2 full hard-boiled eggs, pasture raised, sliced in 1/2
- 2 Tblsp avocado oil
- 2 Tblsp black sesame seeds
- 1/2 cup balsamic vinegar
- 2 Tblsp Lakanto brand brown sugar
Pre-heat oven to 400 degrees.
For the balsamic glaze, add balsamic vinegar + Lakanto brown sugar to a small saucepan & heat to dissolve the sugar. Bring to a simmer over medium heat then reduce to medium low, stirring occasionally, until the volume is reduced in half. Remove from the heat & allow it to cool.
Cut your veggies into bite-size pieces and place in a large bowl.
Add minced garlic, 2 T of oil, season with salt and pepper, and toss to coat.
Spread veggies on cookie sheet lined with parchment paper (paper option preferred) and bake/roast in oven for 20-30 minutes depending on volume of veggies. I only roasted a 1/3 of the veggies I prepared and placed the rest in the refrigerator to roast on another day.
While veggies are in the oven, chop your green onions, thinly slice cabbage and chop half of avocado. (Leave pit in remaining avocado half, place some lemon juice on cut half, cover with silicone avocado savor and refrigerate for use at another meal).
About 8 minutes before the veggies are done roasting, heat your rice in the microwave according to directions. Follow this by microwaving the Edamame as package directs.
While rice and edamame are heating up in the microwave, add a small amount of oil to a fry pan and add the sliced cabbage, and stir fry for several minutes till tender.
Assemble 2 bowls by placing 1/2 of the rice in a large salad bowl or pasta-type bowl. Surround rice with a 1/2 serving of the vegetables, purple cabbage, edamame, avocado and sliced egg. Sprinkle the top with 1/2 of your chopped green onion and black sesame seeds.
*Refrigerate the 2nd portion for tomorrow or share with a loved one.
Finalize your bowl by drizzling a bit of Balsamic Glaze over all the yumminess and enjoy. You will have leftover glaze to refrigerate for future use.
Bio: Jacki Anderson – Retired, mother of a 29 and 27 year old. Learning to take better care of myself through experimentation with food, cooking, meditation and physical activity. Interests are collage, browsing vintage shops, Korean tv and film, reading and listening to music.