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Roasted Veggie Bowls with Lemon-Flaxseed Vinaigrette

Roasted Veggie Bowls with Lemon-Flaxseed Vinaigrette
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!
Big Flavors from a Tiny Kitchen - Ashley Covelli
5 from 1 vote
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Servings: 2 Servings
Course: Breakfast
Cuisine: American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

For Veggies:
  • 1 large sweet potato halved and sliced into ½-inch thick pieces
  • 3 plum tomatoes halved lengthwise, seeds removed
  • 4 ounces oyster mushrooms
  • 2-3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
For the Vinaigrette:
  • 2 tablespoons flax oil I used Barlean's Lingan Flax Oil
  • 1 ½ teaspoons ground flaxseed I used Barlean's Forti-Flax
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon Himalayan sea salt
  • ⅛ teaspoon freshly cracked black pepper
To serve:
  • 1-2 tablespoons grass-fed butter
  • 2 eggs
  • Himalayan sea salt and freshly cracked black pepper to taste
  • 1 cup pea shoots

Method
 

  1. Preheat oven to 450°F.
  2. 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.
  3. While the veggies are roasting, in a small bowl whisk together vinaigrette ingredients.
  4. 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.
  5. To serve, divide roasted veggies and pea shoots between 2 bowls. Top each bowl with a fried egg and drizzle with vinaigrette.

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