Vegetable Breakfast Bowl

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: oven

2. Step 2

   Cut the potatoes into 2 cm cubes. Toss them with 1 ¼ tbsp (20 ml) olive oil, the smoked paprika, salt, and black pepper, then spread them in a single layer on the baking sheet.

   Ingredients used: 1.0 gr Ground Black Pepper, 20.0 ml Olive Oil, 400.0 gr Potato, 4.0 gr Salt, 2.0 gr Smoked Paprika

   Cookware: Chef Knife, cutting board, Large Mixing Bowl, rimmed baking sheet

3. Step 3

   Roast the potatoes for 15 minutes.

   Timer: 15 min (fixed)

   Cookware: oven, rimmed baking sheet

4. Step 4

   Dice the bell pepper and red onion. Add them to the potatoes, toss, and roast until the potatoes are browned and tender, 15 to 20 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 120.0 gr Red Onion

   Cookware: Chef Knife, cutting board, oven, rimmed baking sheet, spatula

5. Step 5

   Heat 2 tsp (10 ml) olive oil in the skillet over medium heat. Add the spinach and cook until wilted, 2 to 3 minutes, then transfer it to the serving bowls.

   Timer: 2 min (fixed)

   Ingredients used: 80.0 gr Baby Spinach, 10.0 ml Olive Oil

   Cookware: serving bowl, skillet, spatula

6. Step 6

   Crack the eggs into the skillet and scramble over medium heat until softly set and the centers reach 71°C, 3 to 5 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: skillet, spatula

7. Step 7

   Divide the roasted vegetables and scrambled eggs between the bowls. Slice the avocado, add it to the bowls, and drizzle with the lemon juice.

   Ingredients used: 1.0 piece Avocado, 15.0 ml Lemon Juice

   Cookware: Chef Knife, cutting board, serving bowl