We eat dinner ‘bowls’ as often as we enjoy our dinner salads so when I saw this in, ‘Whole Bowls’, by Allison Day, I knew I had to get the idea down.  Below is the outline; make as much or as little as you like, we’ve already had a few variations (I keep cooked brown rice and grains in the freezer and have also throw in leftover chicken and sausage) – the key ingredients are definitely in the title – enjoy!

Roasted Vegetable Bowls (with Poached Eggs and Goat Cheese)

1, (2 lb.) butternut squash, peeled, seeded and cut into bite-sized cubes

3 or 4 c. asparagus or broccoli, cut into bite-sized pieces

2 c. cherry or grape tomatoes

olive oil, salt and freshly ground pepper + any other favorite herbs (thyme is recommended)

For Serving

~1/2c. hot brown rice (or farro or spelt) per bowl

1 or 2 eggs per person – we prefer poached, but fried is quicker

crumbled goat cheese

balsamic reduction

salt and freshly ground pepper (and hot sauce!)

Preheat the oven to 400, line a large baking sheet with parchment and toss the squash in a bit of olive oil, salt and freshly ground pepper.  I usually bake the squash for about 20 minutes, then add in the tomatoes for the last 15 minutes, and the asparagus for the final 5 or so minutes – you decide, it’s really all about how you like your vegetables, but the roasting process will take 40 to 45 minutes (with broccoli, I often bake it as long as the squash to get it a bit crispy).  Cook your eggs in the remaining minutes of roasting and make sure your grain is hot.

For enjoying we recommend; rice, roasted vegetables, cheese, balsamic drizzle, eggs, salt, pepper and hot sauce – once you start, you’ll have this once a week too!

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