Roasted Veggie Power Bowl with Jammy Egg

How to make Roasted Veggie Power Bowl with Jammy Egg

Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2: Toss the halved baby potatoes with 1 tablespoon olive oil, garlic powder, salt, and pepper. Spread them on one side of the baking sheet.

Step 3: Toss baby carrots with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Add them to the center of the baking sheet.

Step 4: Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Place them on the other side of the baking sheet.

Step 5: Roast all vegetables for 25–30 minutes, stirring halfway through, until tender and golden brown.

Step 6: Meanwhile, bring a pot of water to a boil. Gently add the eggs and boil for 6.5 to 7 minutes. Transfer immediately to an ice bath for 2 minutes, then peel carefully.

Step 7: Assemble the bowl with roasted potatoes, carrots, and broccoli. Slice the jammy egg in half and place on top. Sprinkle with extra black pepper if desired.

Recipe Variations and Possible Substitutions

• Swap baby carrots for sliced sweet potatoes or parsnips.
• Add greens like spinach or kale for extra nutrients.
• Use avocado oil or coconut oil instead of olive oil.
• Top with a sprinkle of feta or goat cheese for creaminess.
• Add quinoa, farro, or brown rice for a grain boost.

Storage and Reheating Tips

• Store components separately in airtight containers in the fridge for up to 4 days.
• Reheat roasted veggies in the oven or air fryer at 375°F (190°C) for best texture.
• Eggs are best made fresh, but can be cooked a day ahead and stored unpeeled in the fridge.
• This bowl can be eaten cold or warm depending on preference.