Ingredients:

  • 1 cup (150g) chopped seasonal vegetables (e.g., broccoli florets, bell peppers, red onion, sweet potato)
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) sea salt
  • 1/8 teaspoon (0.75g) black pepper
  • 1 cup (90g) rolled oats (not instant)
  • 2 cups (475ml) low-sodium vegetable broth (or water)
  • 1/4 teaspoon (1.5g) garlic powder
  • 1/4 teaspoon (1.5g) onion powder
  • Pinch of red pepper flakes (optional)
  • 2 large eggs
  • 1 tablespoon (15ml) white vinegar
  • Pinch of sea salt
  • 1 tablespoon (15ml) tahini
  • 1 tablespoon (15ml) water
  • 1/2 teaspoon (2.5ml) lemon juice
  • Pinch of garlic powder
  • Fresh parsley, chopped (optional)
  • Everything Bagel Seasoning (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. While vegetables roast, combine oats, vegetable broth (or water), garlic powder, onion powder, and red pepper flakes (if using) in a large pot. Bring to a boil, then reduce heat and simmer for 5-7 minutes, or until oats are cooked through and the mixture has thickened.
  4. Fill a small saucepan with about 3 inches of water. Add vinegar and salt. Bring to a simmer (small bubbles, not a rolling boil).
  5. Crack each egg into a small bowl. Gently swirl the simmering water to create a vortex. Carefully slide one egg into the center of the vortex. Repeat with the second egg. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
  6. Divide cooked oatmeal between two bowls. Top with roasted vegetables.
  7. Using a slotted spoon, carefully remove the poached eggs from the water and place one on top of each bowl.
  8. If using, whisk together tahini, water, lemon juice, and garlic powder for the drizzle. Drizzle over the bowls. Garnish with fresh parsley and everything bagel seasoning, if desired.
  9. Serve immediately and enjoy!