Roasted Veggies with Egg

10 10 465
Ingredients Minutes Calories
Prep Cook Servings
5 min 5 min 1
Roasted Veggies with Egg
Health Highlights


1 cup Mixed root vegetables (roasted)
1/2 tsp Olive Oil, Extra Virgin
1 pinch Salt and pepper
1 tbsp Avocado oil (for cooking)
1 cup Baby spinach
1 large egg Egg
1/4 cup drained Sauerkraut
2 tbsp Nutritional yeast
2 tbsp Salsa, ready-to-serve
1/4 avocado(s) Avocado


  1. Place vegetables of your choice on a baking tray (some ideas: squash, zucchini, bell peppers, carrots)
  2. Drizzle olive oil and season with salt and pepper or seasoning of your choice (some ideas: garlic, thyme, oregano)
  3. Bake in preheated oven at 425F (218C) for 12-15 minutes until tender.
  4. Place roasted vegetables with some of the oil in a frying pan over medium heat, add spinach and cook until wilted. Transfer to a bowl.
  5. Add a little more oil to the pan and fry the egg. Place in a bowl over vegetables.
  6. Top with nutritional yeast, salsa, Sauerkraut and avocado.


Nutrition Highlights

  • Eggs are a great source of protein and contain some important B vitamins!


Nutrition Facts

Per Portion

Calories 465
Calories from fat 224
Calories from saturated fat 45
Total Fat 24.9 g
Saturated Fat 5.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 19.8 g
Cholesterol 193 mg
Sodium 780 mg
Potassium 1604 mg
Total Carbohydrate 45 g
Dietary Fiber 14.3 g
Sugars 8.4 g
Protein 22.6 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 3.9

Energy sources