Roasted Carrots with a Fried Egg, Tofu and Avocado

Step-by-step method

At a glance

You're making a colorful, protein-packed bowl with roasted carrots at its heart, while the oven works its magic over about an hour. While the carrots roast, you'll cook quinoa, fry tofu, and prepare your eggs and avocado, then bring it all together on a plate for a satisfying meal that works for any time of day.

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Prepare the carrots

Arrange the whole carrots in a roasting dish. Season with salt and freshly ground red pepper. Scatter the garlic cloves around them – unpeeled! You can also add fresh herbs; lovage and parsley work really well.

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250 gram
Carrot

5 gram
Salt

5 gram
Black Pepper

1 piece
Garlic

10 gram
Parsley Leaves
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Roast

Cover with a lid and place in an oven preheated to 150 °C. Roast for about half an hour. Remove the lid, dot the carrots with pats of butter, cover again and roast until tender.

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50 gram
Unsalted Butter
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Cook the quinoa

While the carrots are roasting, cook the quinoa according to the instructions on the package. We used red quinoa, but white works just as well.

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150 gram
Red Quinoa

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Cook the eggs

Cook the eggs however you like – hard-boiled, soft-boiled, fried sunny-side up or poached. It's entirely up to your taste.

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2 piece
Chicken Eggs
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Fry the tofu

Cut the tofu into small cubes and fry in a dry non-stick pan.

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250 gram
Smoked Tofu
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Slice the avocado and tomatoes

Cut the avocado in half, peel it, remove the stone and slice into pieces. Halve the cherry tomatoes.

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1 piece
Avocado

200 gram
Cherry Tomatoes
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Serving

Combine everything on the plate. Each plate should have a portion of quinoa, roasted carrots, half an avocado, half of the fried tofu, one or two eggs and cherry tomatoes. Divide the roasted garlic cloves between the plates too. Finish with a light sprinkle of freshly ground pepper and Maldon salt.

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Roasted Carrots with a Fried Egg, Tofu and Avocado

Name: Wholesome Roasted Carrots & Fried Egg Bowl
Prep time: 15 min
Cook time: 70 min
Total time: 90 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 10 gram Parsley Leaves; 5 gram Black Pepper; 1 piece Garlic; 250 gram Carrot; 1 piece Avocado; 200 gram Cherry Tomatoes; 250 gram Smoked Tofu; 50 gram Unsalted Butter; 150 gram Red Quinoa; 5 gram Salt; 2 piece Chicken Eggs

bohynekuchyne

Prep 15 min Cook 1 h 10 min

11 Ingredients

7 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Roasting dish

What's in it?

1043 kcal

Calories

96 g

Carbohydrates

71 g

Fats

52 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

This year our garden gave us a wonderful crop of colourful carrots. Today's dish can be served for brunch, lunch or dinner – it's really up to you. I love it, and even though I'm a big meat lover, I honestly don't miss it at all in this recipe.

Gluten-free Vegetarian High-protein Main Course Healthy

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One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

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Step-by-step method

At a glance

Prepare the carrots

For this step

Roast

For this step

Cook the quinoa

For this step

Cook the eggs

For this step

Fry the tofu

For this step

Slice the avocado and tomatoes

For this step

Serving

How it went

Nobody has tried this recipe yet

Roasted Carrots with a Fried Egg, Tofu and Avocado

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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