Healthy Protein Veggie Bowl with Soft-Boiled Eggs & Feta
A nourishing bowl with jammy soft-boiled eggs, roasted vegetables, creamy feta, and fresh fruit for a perfectly balanced, protein-rich meal.
Ingredients
- 2 large eggs
- 1 cup baby potatoes cubed
- 1 cup mushrooms sliced
- 1 small zucchini sliced
- 1 medium tomato sliced
- ½ cup feta cheese cubed
- 1 kiwi sliced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ½ teaspoon dried oregano or thyme
- Fresh dill or parsley for garnish (optional)
Instructions
Roast the vegetables:
- Preheat the oven to 400°F (200°C). Toss the potatoes, mushrooms, and zucchini with olive oil, salt, pepper, and dried herbs. Spread evenly on a baking sheet and roast for 20–25 minutes, until golden and tender.
Soft-boil the eggs:
- Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 6½ minutes. Transfer immediately to an ice bath, then peel and slice in half.
- Assemble the bowl:
- Divide the roasted vegetables between two bowls. Add sliced tomatoes, kiwi, feta cubes, and soft-boiled eggs.
- Finish and serve:
- Sprinkle with fresh herbs and extra black pepper. Serve warm or at room temperature.
Notes
Tips & Variations
- Swap feta for goat cheese or cottage cheese for a different texture
- Add avocado slices for extra healthy fats
- Use sweet potatoes instead of white potatoes for a slightly sweeter base
- Drizzle with lemon juice or a light tahini dressing for added flavor
- For a plant-based version, replace eggs with roasted chickpeas or marinated tofu
Storage
- Store the roasted vegetables and eggs in separate airtight containers in the refrigerator for up to 3 days.
- Eggs are best enjoyed within 24–48 hours for optimal texture.
- This recipe is not freezer-friendly, as the vegetables and eggs lose their consistency once thawed.