Balanced Egg, Avocado, and Roasted Veggie Plate | Choosing Balance
Balanced Egg, Avocado, and Roasted Veggie Plate
15 mins prepServes 1
A healthy and customizable meal featuring a fried egg, roasted sweet potatoes and zucchini, sautéed mushrooms and peppers, and fresh avocado. Perfect for breakfast, lunch, or dinner, and easily adapted with any vegetables you have on hand.
1. Preheat oven to 400F (200C).
2. Dice or slice the sweet potato into preferred pieces. Place on a baking sheet and roast at 400F for 20 minutes per side, or until tender and lightly browned.
3. While sweet potatoes are roasting, chop the zucchini, mushrooms, and mini peppers.
4. Toss the zucchini with avocado oil and adobe seasoning, then add to the baking sheet and roast alongside the sweet potatoes for about 15-20 minutes, or until tender.
5. In a separate pan, heat a small amount of ghee and a splash of avocado oil (if needed). Sauté the chopped mushrooms until softened. Remove from pan.
6. In the same pan, add more ghee if necessary, and sauté the chopped mini peppers until tender-crisp.
7. Fry 1 egg in ghee to your preferred doneness (e.g., sunny side up, over easy).
8. Assemble your plate by combining the roasted sweet potatoes, roasted zucchini, sautéed mushrooms, sautéed peppers, fried egg, and 1/2 avocado topped with red pepper flakes.
