Sunshine Veggie Bowl

Sunshine Veggie Bowl
  • 35M Total Time

  • 10M Prep Time

  • 16 Ingredients

  • 2 Servings

Eggs and vegetables pair perfectly together in this Sunshine Veggie Bowl. This nutrient-dense meal can be prepped ahead and tossed together for a quick meal any time of day. Leftover veggies and grains are a great addition too!


This recipe was developed for the Egg Nutrition Center by Kelli Shallal, MPH, RD

Kelli Shallal, MPH, RD

Sunshine Veggie Bowl


  1. Preheat oven to 400F. Line a baking pan with aluminum foil and spray with cooking spray or grease with avocado oil.

  2. Spread veggies over the sheet pans, spray with more cooking spray or toss with one tablespoon avocado oil, add salt and pepper to taste, or about 1/4 teaspoon of each.

  3. Bake for 20 minutes, or all the veggies are fork-tender.

  4. While vegetables are cooking, make the eggs and the dressing. Scramble four eggs (2 per bowl) or make four fried eggs. (Add oil to a non-stick skillet on medium heat and scramble or fry to desired doneness.)


  • 2 cups Brussels sprouts, quartered
  • 1 large sweet potato, cubed (about 4 cups)
  • 2 cups broccoli florets
  • 1/2 medium red onion, sliced
  • as needed avocado oil spray
  • to taste kosher salt
  • to taste ground black pepper
  • 4 large eggs
  • 2 cups spinach
Olive Oil Herb Dressing


  1. Make the dressing by combing all the dressing ingredients in a jar and shake well to combine. (Alternatively, you can blend.)

  2. Add one cup of spinach to each bowl. Divide all the roasted veggies between the two bowls evenly, top with two eggs each, and 1/2 of the dressing.


  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. water
  • 2 tsp. white vinegar
  • 1/4 tsp. salt
  • 1/2 tsp. onion flakes
  • 1/2 tsp. dried basil
  • 1/8 tsp. ground black pepper


Swap in leftover vegetables for a quick lunchtime bowl.

Double the vegetables and save half for a fast meal the next day.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.