Prepare the potatoes: Toss diced potatoes with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20–25 minutes, or until golden and crisp on the edges. This step adds a hearty base to your bowl and a satisfying crunch.
Cook the proteins and vegetables: Boil the shrimp until pink and tender, about 2–3 minutes, then drain and set aside. Boil the egg to your preferred doneness — soft or hard — then halve it. Steam the broccoli until bright green and just tender, about 4–5 minutes, ensuring it retains its vibrant color and slight bite.
Prepare the remaining ingredients: Slice the sausage and lightly pan-sear it for a smoky touch, if desired. Halve the cherry tomatoes and warm the corn slightly, either by steaming or sautéing briefly in a dry pan for a light char.
Assemble the bowl: In a large serving bowl, arrange the roasted potatoes, shrimp, broccoli, sausage, corn, tomatoes, and boiled egg in neat sections for a beautiful, balanced presentation. The mix of colors and textures makes this bowl as appealing to the eyes as it is to the taste buds.
Season and serve: Drizzle olive oil over the top and sprinkle with salt and pepper to taste. For an extra touch, add a light dressing such as lemon vinaigrette or sesame-soy dressing. Serve fresh and enjoy immediately!
