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Nourishing Roasted Vegetable Bowls with Couscous and Eggs

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Nourishing Roasted Vegetable Bowls with Couscous and Eggs

Nourishing Roasted Vegetable Bowl

It’s no secret that I like my food in bowls, summer means lots of smoothie bowls and salad bowls, but winter needs something warm and cozy. These nourishing roasted vegetable bowls are a healthy take on winter comfort food. Roasted Vegetables are combined with wholewheat couscous and topped with a fried egg and avocado. A garlic herb dressing adds more flavour and richness to the dish.

 

The best thing about this nourishing roasted vegetable bowl is that you can use whatever you have on hand at home. Replace the butternut with sweet potato or Brussel sprouts for marrows. You can use any grain you want or leave it out altogether. The dish is also a great option if you like prepping meals in the beginning of the week. Simply prepare the roasted vegetables, grain and dressing and store separately in the fridge. When you’re ready to eat, fry your egg and add a fresh avocado for a wholesome meal.

 

Nourishing Roasted Vegetable Bowl

Nourishing Roasted Vegetable Bowls with Couscous and Eggs

Vegetarian | Dairy Free | Gluten Free Option | No added Sugar Nourishing roasted vegetable bowls are a healthy winter comfort food. Roasted vegetables are combined with whole wheat couscous and topped with a fried egg, avo slices and drizzles of garlic herb dressing for a warming meal.
Course Main Dish
Cuisine Dairy Free, No Added Sugar, Nut Free, Vegetarian
Servings 4 people

Ingredients
  

  • 3 cups butternut squash peeled chopped into cubes (1 medium butternut)
  • 300g brussel sprouts washed and halved
  • 250g white mushrooms washed and halved
  • 1 tbsp olive oil
  • 1 tsp Salt
  • 1/2 tsp black pepper
  • 1 cup couscous uncooked
  • 2 avocado peeled, pitted and sliced
  • 4 eggs fried

Garlic Herb Dressing

  • 1 cup fresh parsley washed and chopped
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1 tbsp red wine vinegar
  • salt and pepper to taste

You will also need

  • 1 baking tray
  • high speed blender

Instructions
 

  • Preheat your oven 200°C.
  • Spread out chopped butternut, brussel sprouts and mushrooms on a baking tray. Drizzle with olive oil, salt and pepper and roast for 30 minutes, until the vegetables are slightly browned and tender. For more even cooking, turn the vegetables halfway through.
  • While the vegetables are cooking, prepare your grain according to the package instructions. I used whole wheat couscous, but millet and quinoa would also work well.
  • To make the garlic herb dressing, blend all the ingredients in a high speed blender until fully combined.
  • To assemble, divide couscous and roasted vegetables among 4 bowls. Top with a fried egg, sliced avos and a generous drizzle of garlic herb dressing.

Notes

Nutrition per bowl: 588 calories | 63g carbohydrates (6g sugar) | 34g fat |19g protein
Adapt the recipe based on what you have at home. Sweet potatoes or baby marrows would be great in this dish as well.
Whole wheat couscous can be replaced by quinoa or millet. You can also leave it out if you want to go grain free

 

 

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