Sadly, we’ve come to the end of breakfast week 2016.

You might feel like treating yourself to a nice big fry up, but how about this less traditional cooked breakfast?

It’s light, bright and full of veggies. What better way to start the day?


Okay, so this probably isn’t screaming ‘breakfast’ to you (in fact I’ve tagged this with ‘lunch’ and ‘dinner’ as well), but I did try! I used tomatoes and asparagus which are pretty conventional, then added courgette, aubergine and butternut squash because they’re my favorite veggies to roast. I wanted to use mushrooms as well – a breakfast classic- but the baking tray was already full!

Originally I intended to flavour it with just balsamic vinegar and black pepper, but I realised it would be pretty low in protein. That’s when I had a the idea to use almond butter. Just 1 tablespoon it adds 4g of protein (taking the breakfast to a total of +10g) and the healthy fats help keep you feeling satisfied. The sauce worked better than I could have imagined and I’ll be adding it to my grilled veggies and salads from now on.

You could also add some roasted tofu for extra protein, but I didn’t have any in the house!

Serves 1
4.5 of your 5-a-day


  • 1/4 butternut squash sliced
  • 2 1cm thick slices aubergine
  • 4 slices courgette- cut diagonally
  • 6 small tomatoes
  • 5 asparagus spears
  • 4 tender-stem broccoli
  • 1 tbsp olive oil
  • 1/4 – 1/2 tsp chilli flakes
  • crushed black pepper
  • dressing (whisked together):
    • 1 tbsp almond butter
    • 1 tbsp boiling water
    • 1 tsp balsamic vinagar


  1. Pre-heat your oven to 180°C.
  2. Add the olive oil to your baking tray. Place on the butternut squash and swipe them round so they get coated in oil. Cook for 10 minutes.
  3. Turn over the butternut squash and add the aubergine and courgette. Cook for 7 minutes.
  4. Turn over the veggies. Add the asparagus and broccoli. Try and rub the broccoli heads in the oil on the tray to stop it burning. Grind on some black pepper and cook for 5 minutes.
  5. Drizzle over the dressing and cook for 3 minutes.
  6. Sprinkle over some chilli flakes and plate up.

Did you know….

You can eat the skin of butternut squash!! I usually do because I’m too lazy to take it off- it’s such a faff!


What’s your favorite take on a classic breakfast?



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