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- 1 small butternut squash sliced into fries
- 1 small head of broccoli chopped into florets
- 1 tsp extra virgin olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper or less
- himalayan salt and black pepper
- sliced cherry tomatoes
- sliced cucumber
- 1/8 avocado
- fresh basil to garnish
Ingredients
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1. Heat oven to 400 degrees.
2. Line a large baking sheet with parchment paper.
3. Place the broccoli florets on one half of the baking sheet and the butternut squash fries on the other.
4. Drizzle the extra virgin olive oil over the vegetables. Sprinkle the smoked paprika, garlic, Himalayan sea salt and pepper over the broccoli and butternut squash. Season the butternut squash with the cayenne.
5. Bake for about 25 minutes, until the broccoli is browned and crispy and the butternut squash is soft.
6. When there are about 10 minutes left on the vegetables, cook the eggs. You can cook them any way you prefer (fried, poached, soft-boiled, etc.)
7. Place the roasted vegetables in a bowl with cherry tomatoes, sliced cucumber, avocado and eggs. Garnish with fresh basil.
Serving Size = 2 eggs and 2 cups of vegetables