Instructions

• If using homemade pesto, make it now; if using store-bought, have ½ cup ready. Cook 1 cup rice according to package instructions and set aside.
• Preheat the oven to 400°F (200°C).
• On a large baking sheet (or two baking sheets to avoid overcrowding), spread the chopped sweet potato, cauliflower florets, zucchini, carrots, red onion, yellow squash, and red bell pepper in a single layer.
• Drizzle 2 to 3 tablespoons avocado oil over the vegetables, sprinkle 1 teaspoon garlic powder and ½ teaspoon sea salt, then use your hands or a spatula to toss until all pieces are evenly coated.
• Roast the vegetables on the center oven rack for 18 to 20 minutes, or until they are golden brown with a bit of char, stirring or shaking the pan once halfway through if needed for even browning.
• While the vegetables roast, prepare an ice bath: fill a bowl with ice and cold water. Bring a pot of water to a full rolling boil.
• Using a slotted spoon, gently lower 4 to 6 eggs into the boiling water. For jammy yolks cook 6 minutes; for firmer yolks cook up to 10 minutes. When the time is up, immediately transfer the eggs to the ice bath and chill at least 15 minutes.
• Peel the chilled eggs and, if desired, halve them.
• To assemble two bowls: divide the cooked rice between the bowls, top with the roasted vegetables, add the peeled (or halved) eggs, sprinkle ¼ cup raw pumpkin seeds over both bowls, and drizzle each with the ½ cup pesto (divide the pesto as desired). Serve immediately.