breakfast bowl with chilli black background V

The Signature MY Health Breakfast Bowl

April 2, 2017 | Cooking time: 25 minutes

I swear like 70% of my Instagram is literally my crazy big breakfast bowls … they are literally my favourite thing and I cannot start my day without my combo of veggies, eggs and avocado. This combo ensures that I am fuelled for the day, metabolism is going and reduces cravings or unhealthy eating later on. Having fat and protein in your breakfast is SO IMPORTANT to nourish your body.

Serves 2
1 zucchini, cut into 1 cm discs 
1 eggplant roughly cut 
1/2 cauliflower, cut into bite-sized florets 
1 head of broccoli cut into florets 
2 large handfuls of spinach 
1 avocado, cut in half 
4 perfect poachies 
Any extra veggies you want: in winter I love to roast extra brussel sprouts/mushrooms and in summer I’m a sucker for asparagus. I also love some steamed green beans or snow peas, sauteed or massaged kale, shredded cabbage…the list goes on! 
coconut oil for spraying 

  1. Preheat the oven to 200c and line a baking tray
  2. Lay out the cauliflower, zucchini and eggplant (+ any other extras) and spray with coconut oil. Sprinkle cinnamon over the cauliflower, zucchini and eggplant. Roast for 15 minutes.
  3. After 15 minutes, add the broccoli and continue to cook for another 5-10 minutes.
  4. Meanwhile, start preparing your bowls by adding spinach.
  5. Once veggies are cooked, cook your perfect poachies.
  6. Divide veggies amongst two bowls and serve with 1/2 an avocado and 2 poached eggs each. Season with salt and pepper

Optional add-ons: lemon juice, ACV, olive oil, fresh parsley, chilli