Savory Egg and Roasted Vegetable Breakfast Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Egg and Roasted Vegetable Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Savory Egg and Roasted Vegetable Breakfast Bowl

Enjoy a vibrant bowl brimming with roasted veggies, hearty chickpeas, and perfectly cooked eggs. The natural sweetness of red bell pepper and zucchini marries beautifully with the savory depth of eggs, while olive oil and smoked paprika add a warm, aromatic finish.

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NUTRITION

510kcal
Protein
33.6g
Fat
27.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Canned Chickpeas (82g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/4 medium Red Onion (40g)

1 teaspoon Olive Oil (4.5g)

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables and drained chickpeas with olive oil, smoked paprika, salt, and pepper.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 5

    Roast the vegetables and chickpeas in the preheated oven for about 20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium heat and cook the eggs to your preference (scrambled, sunny side up, or lightly fried) ensuring they remain runny or firm as desired.

  • 7

    Assemble the bowl by layering the roasted vegetables and chickpeas, then top with the cooked eggs.

  • 8

    Finish with an extra pinch of salt and pepper if desired, and serve warm.

Savory Egg and Roasted Vegetable Breakfast Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Savory Egg and Roasted Vegetable Breakfast Bowl

YOUR SOLIN GENERATED RECIPE

Savory Egg and Roasted Vegetable Breakfast Bowl

Enjoy a vibrant bowl brimming with roasted veggies, hearty chickpeas, and perfectly cooked eggs. The natural sweetness of red bell pepper and zucchini marries beautifully with the savory depth of eggs, while olive oil and smoked paprika add a warm, aromatic finish.

NUTRITION

510kcal
Protein
33.6g
Fat
27.4g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/2 cup Canned Chickpeas (82g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/4 medium Red Onion (40g)

1 teaspoon Olive Oil (4.5g)

1/2 teaspoon Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables and drained chickpeas with olive oil, smoked paprika, salt, and pepper.

  • 4

    Spread the mixture evenly on a baking sheet lined with parchment paper.

  • 5

    Roast the vegetables and chickpeas in the preheated oven for about 20 minutes or until tender and slightly caramelized, stirring halfway through.

  • 6

    While the vegetables are roasting, heat a non-stick skillet over medium heat and cook the eggs to your preference (scrambled, sunny side up, or lightly fried) ensuring they remain runny or firm as desired.

  • 7

    Assemble the bowl by layering the roasted vegetables and chickpeas, then top with the cooked eggs.

  • 8

    Finish with an extra pinch of salt and pepper if desired, and serve warm.