Roasted Veggie Egg Bowls

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Up your work from home lunch game with these roasted veggie egg bowls. They are delicious, healthy, and seriously easy to put together!

Roasted Veggie Egg Bowls

One silver lining that has come out of working from home this past year has been the amazing lunches!  While I normally take leftovers  to my office for lunch, there is something great about making something fresh for lunch.  My favorites have been salads, simple soups, and these bowls!

I love these bowls because they are full of vegetables and pack some serious flavor.  These bowls are also gluten free, and I always feel good after I have one.  They are also very easy to throw together, since all you have to do is boil some rice, boil an egg, and roast some veggies!  This is also a very flexible recipe, so if you would prefer to use different veggies, or want to include chicken instead of eggs - go for it!

Roasted Veggie Egg Bowls

How to Prepare Roasted Veggie Egg Bowls

While the full recipe instructions are available below, here are some tips to make the best of these plant-based bowls.

  • Firstly, we need to prepare our veggies to roast.  Use a large mixing bowl to toss the squash in olive oil and spices.  Spread them out onto a parchment lined baking sheet.  Use the same mixing bowl to do the same thing with your kale.  Put the butternut squash in the oven before the kale.  When you start roasting the squash, start cooking the rice.
  • Next, add the kale to the oven with the squash.  Make sure to toss the squash as it roasts.  This is important, because it will help the squash to roast evenly and get those crispy edges we are after.  At this point, keep an eye on the kale and squash to make sure the edges don't burn.
  • Now, our rice should be ready.  Scoop it into a medium mixing bowl.  In a small mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, and Dijon mustard.  Slowly pour this over the rice as you fluff it to evenly coat the rice.
  • Next, we will add our "jammy" egg.  This is a boiled egg that has a yolk that is just runny.  It is the perfect addition to these bowls!  To achieve this, bring a small saucepan of water to a rolling boil.  Add the egg for six minutes - you can leave it in longer if you want a more solid yolk.  Once the egg has boiled for six minutes, remove it from the saucepan and place in an ice water bath.  Let it cool to the point that it is easy to handle before cracking and shelling your egg.
  • Finally, we can add everything to our bowls!  Add the rice to each bowl, next add your squash and kale.  Now, add some goat cheese and top it off with your egg.  For extra presentation points, cut it in half and let the yolk ooze over the rice in the bowl.  Top with any additional salt and pepper to your liking.  Now enjoy!
Roasted Veggie Egg Bowls

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Roasted Veggie Egg Bowls

Up your work from home lunch game with these roasted veggie egg bowls. They are delicious, healthy, and seriously easy to put together!

Author:
Kirsten

Ingredients

  • 1 cup brown basmati rice (dry)
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 3/4 tsp paprika
  • 4 cups butternut squash, sliced into 1/2 inch pieces (approx. 1 small squash)
  • 3 kale leaves, center rib removed and sliced into 1 inch pieces
  • 1/2 tsp red wine vinegar
  • 1/2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 4 eggs
  • 4 tbsp crumbled goat cheese

Instructions

  1. Preheat oven to 450F.  Cook rice according to package instructions.  In a large mixing bowl, toss the squash with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp paprika, and salt and pepper to taste.  Spread onto a parchment lined baking sheet and roast for 20 minutes.
  2. In the same large mixing bowl, toss the kale with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, and salt and pepper to taste.  Line on another parchment lined baking sheet.  Once the squash has roasted for 20 minutes, toss the squash and place it back into the oven.  Put the kale in the oven at this time and continue roasting for approximately 10 minutes.  When you put the kale into the oven, start boiling a small saucepan of water.
  3. Once the water is boiling, place the eggs into the water for 6 minutes and continue softly boiling the water.  Remove the eggs at 6 minutes and place into an ice bath.  Shell and set aside for topping the bowls.  In a small mixing bowl, whisk together 1 tbsp olive oil with the red wine vinegar, lemon juice, Dijon mustard, and salt and pepper.  Toss the dressing into the rice.  
  4. To serve, portion the rice evenly into bowls, top with squash, kale, shelled boiled eggs, and tbsp crumbled goat cheese per bowl.  Enjoy!

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