Egg and Roasted Vegetable Lunch Bowl
Ingredients
- 1 egg
- ghee
- Brussels sprouts
- breakfast seasoning
- 1 potato
- 1/2 avocado
- mushrooms
- peppers
Preparation
Fry 1 egg in ghee in a cast iron pan over low-medium heat.
Roast Brussels sprouts at 400°F for 40 minutes with breakfast seasoning.
Bake 1 potato at 400°F for 45 minutes, then turn off oven and leave in for another 45 minutes.
Sauté mushrooms and peppers in ghee.
Assemble all components in a bowl with 1/2 avocado.
