Lemons and Basil

Roasted Veggie Breakfast Bowl with Fried Eggs + Sriracha

This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, or dinner. It’s a simple combination of chopped and seasoned veggies, roasted to perfection, then topped with a fried egg, a Sriracha based sauce, and a few slices of avocado. There is so much color and flavor to this nutritious goodness, and while it may be vegetarian, I promise it’s both hardy and filling!

Roasted veggies topped with an egg has been a favorite of ours for quite some time. But a while back, I was contacted by Fix Hot Sauce regarding their Sriracha sauce and asked if I’d like a bottle to try. Knowing that Josh likes a good spicy dish every now and then, and never one to turn down free food, I readily agreed.

The Fix team lives and breathes hot sauce, and after years of trying to find the perfect sauce, they decided to create their own. Since then, their mission has been to bring the premium, bold, and authentic flavors of South Asia to American. They’ve walked from farm to farm and factory to factory to find the right peppers and refine their recipe, all in an effort to bring fresh non-processed Sriracha straight from Asia to the U.S.

You’ll notice in my recipe below that I blended their Sriracha sauce with a few other ingredients, this was simply to mild down the strength of the hot sauce, for my wimpy taste buds. The sauce is full of flavor – a little sweet, and a little tangy, with a lot of kick. If you can handle the kick, ditch my altered sauce below and go straight for the real thing!

And if you’re not a fan of spicy things, ditch the sauce altogether, but make this dish – you won’t be sorry!

Health Benefits to Eating Sriracha Sauce:

Roasted Veggie Breakfast Bowl with Fried Eggs + Sriracha
Prep time
Cook time
Total time
This Roasted Veggie Breakfast Bowl with Fried Eggs is a delicious and healthy dish that can be eaten for breakfast, lunch, OR dinner!
Recipe type: Breakfast
Cuisine: Mexican
Serves: 2
  • 1 large sweet potato, cubed
  • 1 large russet potato, cubed
  • 1 red bell pepper, chopped
  • ½ red onion, chopped
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp turmeric
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 2 eggs
  • ½ avocado, sliced
  • fresh herbs
  • 1 tbsp Fix Sriracha sauce
  • 2 tbsp Greek yogurt
  • 2 tbsp almond milk
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  1. Preheat oven to 375 degrees.
  2. Spray baking sheet with coconut oil cooking spray.
  3. Add chopped sweet potato, russet potato, bell pepper, and onion in a large bowl, sprinkle with chili powder, turmeric, salt, garlic powder, and toss until veggies are well coated by seasonings.
  4. Spread seasoned veggies out on prepared baking sheet, in a single layer. Roast for ten minutes, remove pan, stir veggies, and bake another 10 minutes or until soft.
  5. Meanwhile, cook eggs in skillet on stove top on medium heat. I prefer my eggs over easy, so the yoke is still soft and spills out on the veggies. However, cook them to your preference.
  6. For the Sriracha sauce, add all ingredients to NutriBullet or food processor and blend until a smooth consistency is reached.
  7. Once veggies are cooked, remove from over and divide into two plates or bowls. Top with egg and avocado slices, then drizzle with Sriracha sauce, and sprinkle with finely chopped fresh herbs. Serve!
Nutrition Information
Serving size: 1 Calories: 381 Fat: 10.9 Saturated fat: 2.4 Unsaturated fat: 4.6 Trans fat: 0 Carbohydrates: 39.8 Sugar: 11.6 Sodium: 657 Fiber: 8.8 Protein: 12.8 Cholesterol: 185

Nutrition facts on Sriracha sauce taken from here.