Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.

Prep the veggies: Trim asparagus ends. Halve or quarter the radishes. Peel and slice carrots into thin coins or sticks. Slice the red onion into wedges. Leave cherry tomatoes whole.

Season and arrange: Toss all veggies with 2–3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Spread in a single layer, keeping tomatoes grouped together so they don’t overcook.

Roast: Bake for 18–22 minutes, stirring halfway. You want tender-crisp asparagus, caramelized carrots and onions, and burst tomatoes. If anything cooks faster, pull it off early.

Cook the grains: If using, warm your cooked quinoa, farro, or rice. A quick skillet toss with a splash of water or stock works well. Season lightly with salt and a squeeze of lemon.

Make the lemon-herb yogurt: In a bowl, combine Greek yogurt, 1 tablespoon olive oil, zest of 1/2 lemon, 1–2 teaspoons lemon juice, a small grated garlic clove, and 1–2 tablespoons chopped dill or parsley. Season with salt and pepper. Thin with a teaspoon of water if needed. It should be spoonable, not runny.

Cook the eggs, your way: Jammy boiled: Bring water to a boil, gently lower in eggs, cook 7 minutes, then transfer to ice water. Peel and halve.

Fried: Heat a little olive oil, crack in eggs, cook until edges are crispy and yolks set to your liking.

Poached: Simmer water with a splash of vinegar, swirl gently, add eggs, cook 3–4 minutes.

Assemble the bowls: Add a handful of arugula or spinach to each bowl. Spoon in warm grains. Top with a generous mix of roasted veggies. Add eggs. Drizzle with the lemon-herb yogurt and a little olive oil. Finish with chopped herbs, a pinch of red pepper flakes, and toasted seeds or feta if you like.

Taste and adjust: Add a final squeeze of lemon, more salt and pepper, or extra herbs to brighten everything up.