Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the inside with olive oil, salt, and pepper. Place cut side down on a roasting pan. Roast for about 30-40 minutes until tender.
Meanwhile, peel and cube the beet, and slice the zucchini into rounds. Toss them in olive oil, salt, and pepper, and roast them alongside the squash for about 25-30 minutes, or until they are fork-tender.
While your vegetables are roasting, wash and dry your leafy greens. In a bowl, combine your mixed greens to create a vibrant base for your macro bowl.
In a skillet over medium heat, add a little oil or butter. Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 4-5 minutes.
Once the vegetables are roasted, scrape the spaghetti squash strands into a bowl base. Layer the roasted beet, zucchini, and the mixed leafy greens on top. Add the sauerkraut for that probiotic boost, followed by the sunny-side-up eggs, sliced avocado, and a sprinkle of sunflower seeds. Finish with microgreens for an extra pop of flavor and nutrition.
Finally, drizzle the bowl with kefir for a creamy, tangy finish that complements all the flavors. Enjoy your Prebiotic and Probiotic Macro Bowls immediately or store them for later!
