Fall Breakfast Bowl

I’ve been loving savory breakfasts lately. This breakfast bowl is so versatile. You can change up the vegetables each week.

Meal prep tip: Roast a pan of vegetables on a weekend day so that you have vegetables for this bowl, lunches and/or dinners all week long.

For the breakfast bowl:

Roasted autumn vegetables (I did sweet potato and delicata squash)

Add eggs on top (prepared any way you like!)

Add a spoonful of kimchi (amazing for gut health!)

Optional: sourdough toast with grassfed butter