Roasted Vegetable Bowls with Fried Eggs and Goat Cheese

I make this bowl on a weekly basis. It’s comforting, quick, and I can use seasonal vegetables (or remnants of past prime ones) to suit my tastes. Switch up the spices, grains, and cheeses to suit your mood. The starchy vegetables that take longer to cook are cut smaller, while the ones that cook more quickly are kept chunkier—be sure to keep this in mind when mixing and matching the produce so you don’t get an overcooked/undercooked bowl.