Roasted Vegetable Bowl with sunflower shoots

Serves 4


6 cups chopped vegetables of choice, (we like sweet peppers, tomatoes, summer squash, asparagus and red onions)

salt and freshly ground black pepper

olive oil, as needed

1/2 lb bacon, cooked until crisp

4 eggs, cooked to your preference (we like fried)

handful of sunflower shoots

prepared pesto, for drizzling

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Preheat oven to 400˚F. Place vegetables on a sheet pan and drizzle with olive oil and salt and pepper. Roast for about 20-30 minutes, or until tender. 

Place roasted veggies in bowls, top with bacon, egg, sunflower shoots and pesto. Enjoy!