Roasted Veggie and Quinoa Breakfast Bowl

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 1/2 cups brussels sprouts, halved
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 cup quinoa, cooked according to package instructions
• 4 eggs, poached
• 1 medium avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Toss the butternut squash, brussels sprouts, and red onion with olive oil on a baking sheet. Roast for 15-20 minutes, until vegetables are tender and lightly browned.