This Savory Fall Breakfast Bowl contains a mix of protein, veggies and so many fall flavors to start your day and keep you nourished and satisfied until lunchtime.
Bring 6 cups of water to a boil and add bulgur. Boil for 7 minutes and stir. Remove from heat, cover and let stand for about 5 minutes. Drain any excess water. Add salt and pepper to taste. Set aside.
Preheat oven to 350ºF. Line a baking sheet with parchment paper. Spread 1 tablespoon of olive oil and add garlic, onions, beets, acorn squash and carrots sprinkle with salt and pepper. Roast for 20 minutes or until vegetables are soft. Let cool.
Over medium heat, add 1 tablespoon olive oil and cook four eggs sunny side up until whites are hard.
Place approximately 3/4 bulgur and 1/2 cup roasted vegetables topped with one egg and sprinkle with smoked paprika to taste to each bowl.
Serving size: 3/4 cups bulgur + 1/2 cup roasted veggies + 1 egg per plate, Calories: 300 Fat: 12 grams, Saturated fat: 2.5 grams, Carbohydrates: 38 grams, Sugar: 4 grams, Sodium: 220 mg, Fiber: 8.5 grams, Protein: 12 grams, Cholesterol: 185 mg