Roasted Vegetable Breakfast Bowls

With a bit of meal prep, these healthy and comforting breakfast bowls will come together in a flash in the morning.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Author Erica Lea


  • 2 whole red potatoes washed and chopped
  • 1 whole Japanese/white sweet potatoe peeled and chopped
  • 1 whole regular/orange sweet potato peeled and chopped
  • 3 whole large carrots peeled and chopped
  • 1 head broccoli florets cut into small pieces
  • unrefined salt and pepper to taste
  • avocado oil
  • butter for serving
  • fried egg for servivng


  1. Preheat oven to 425 degrees F (220 C).

  2. Place the potatoes and carrots in a large roasting pan. Sprinkle with salt and pepper to taste and drizzle with avocado oil. Stir well to evenly distribute the oil and seasonings.

  3. Roast in preheated oven for 35 minutes, stirring now and then. Add the broccoli and roast for an additional 15-20 minutes, or until tender-crisp.

  4. Allow to cool and store in glass containers in the refrigerator until ready to serve.

  5. In the morning, heat a cast iron skillet over medium heat and melt some butter. Add the amount of the roasted veggies that you plan to eat and saute until nice and hot. Fry an egg or two in the same pan.

  6. Serve hot with butter or coconut oil.