A fried egg is the perfect topping for these nutrient rich vegetarian bowls. A simple vinaigrette brightens the dish up and packs a powerful Omega-3 punch!
Disclosure: This post was created as part of my ongoing partnership with Barlean’s. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!
Clean eating. That term gets thrown around a lot these days. But what does it really mean?
To me, it’s all about eating things that are as close to their natural form as possible. So it’s choosing whole vegetables instead of prepackaged, precooked ones that have additives, preservatives, and the like.
Looking for items that aren’t processed, or only minimally, is taking a big step in the direction of eating clean.
You’ll get more nutritional value out of something that has a more direct path to your dinner plate. Look for food to look the way it looks in nature. Simple as that.
And to me, one of the biggest things you can do to clean up your diet and eat more wholesome foods is to find a local farm to support.
If you follow me on Instagram or have seen my series, Big Flavors from the Farm, you know that I’m a big proponent for supporting local farms, farmers markets and purveyors. It’s always so fun to get to know the actual people behind the food that you feed your family, and I love being able to ask questions about their different offerings.
One of my favorite ways to find meal inspiration is to visit a local farmstand and see what looks good, then work from there.
And you don’t need to be fussy with how you prepare the ingredients! One of the my favorite simple, go-to methods is to roast a tray full of veggies and drizzle them with a fresh, homemade vinaigrette.
Bonus points for giving it a nutritional boost by swapping out the standard oil for Omega-3 dense flaxseed oil.
And even more bonus points for adding some ground flaxseeds for a bit of texture.
Flaxseeds are a raw, vegan source of Omega-3 fatty acids, lignans and dietary fiber. They’re easily added to so many different items – I like sprinkling them onto fruit and yogurt parfaits, but they’re also great in smoothies, salads, and baked goods. You can even make “eggs” out of them if you’re looking for a vegan egg substitute.
Though you know I’m always down to #putaneggonit.
Topping roasted veggies with a fried egg is a great way to add protein and make a vegetarian meal feel more satisfying.
For these particular bowls, I took inspiration from a trip to my hometown farm. I went there to buy microgreens and ended up buying a whole array of goodies, including the beautiful oyster mushrooms, pea shoots, and eggs that I used for this meal.
These bowls would be a great way to use up any veggies you have on hand. Roasting brings out so much flavor, and having a variety of colors and textures makes for a beautiful, interesting meal.
If you can’t find pea shoots, feel free to substitute any greens you have on hand. Baby arugula or a spring mix of salad greens would be great here, too.
The lemon vinaigrette adds the perfect amount of citrus to brighten up the dish and brings it all together.
We particularly liked how the runny egg yolk mixed with the other ingredients as we were eating, creating a luscious sauce. Totally delicious!
Looking for more clean eating inspiration? Barlean’s also sent over a copy of Amie Valpone’s cookbook, Eating Clean, and let me tell you – there are oodles of beautiful, inspirational recipes here.
Definitely check it out, and if you’re around on Tuesday, March 28th at 1pm EST, they’re hosting a twitter party to discuss all things clean eating.
What are your favorite clean eating tips? I’d love to hear about them in the comments section below!
A fried egg is the perfect topping for these nutrient rich vegetarian bowls. A simple vinaigrette brightens the dish up and packs a powerful Omega-3 punch!
Ingredients
Instructions
- Preheat oven to 450°F.
- Place sweet potatoes, tomatoes, and mushrooms on a large, rimmed baking tray. Drizzle olive oil over top and season with salt and pepper. Toss to coat, then arrange the veggies into a single layer. Transfer tray into the preheated oven and roast for 15 minutes, flip veggies over, and roast an additional 10 minutes, or until the potatoes are tender.
- While the veggies are roasting, in a small bowl whisk together vinaigrette ingredients.
- Melt butter in a medium non-stick skillet over medium heat. Crack eggs into the skillet and season with salt and pepper. Let cook until the whites are set but the yolks are still runny, basting with butter, if needed, to set the white.
- To serve, divide roasted veggies and pea shoots between 2 bowls. Top each bowl with a fried egg and drizzle with vinaigrette.
Notes
Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli
Big Flavors Rating: 5 Stars
