Roasted Veggie Buddha Bowl with Quail Eggs | Spring Creek Quail Eggs

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tsp salt
• 2 green zucchinis, chopped
• 1 sweet potato, peeled and cut into 1/2 inch cubes
• 1 cup cherry tomatoes, sliced in half
• 1 medium eggplant, cut into cubes
• 4 tbsp olive oil
• 1 tbsp salt
• 1/2 tbsp pepper
• 2 tsp dried parsley
• 1 tbsp paprika
• 1/2 tbsp butter
• 8 quail eggs, cracked into a bowl
• 1 avocado, sliced