Roasted Fall-Vegetable-and-Grain Bowls
Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 (16-oz) pkg halved Brussels sprouts
- 1 red bell pepper, cut into chunks
- 6 slices center cut bacon, coarsely chopped
- 2 Tbsp chopped fresh rosemary
- ¾ tsp kosher salt, divided
- ¾ tsp black pepper, divided
- 2 Tbsp olive oil
- 6 large eggs
- 2 (10-oz) pkg frozen kale and quinoa (such as Path of Life)
Instructions
- Preheat oven to 450°F. Combine squash, Brussels sprouts, bell pepper, bacon, rosemary, and ½ tsp each salt and pepper on a large parchment paper-lined rimmed baking sheet; spread in a single layer.
- Bake 5 to 8 minutes or until bacon fat begins to melt; stir. Bake 15 to 18 minutes longer or until vegetables are roasted and bacon is crisp.
- Meanwhile, heat oil in a large nonstick skillet over medium heat; crack eggs into skillet, and cook 2 minutes per side or to desired doneness. Sprinkle with ¼ tsp each salt and pepper.
- Cook quinoa according to package directions. Divide quinoa and vegetable mixture among 6 bowls; top each serving with 1 egg.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
372
|
372
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 16 | 16 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 721 | 721 |
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