Breakfast Bowls
Ingredients
Roasted Potatoes
-
1
pound
Yukon gold potatoes
-
1
tablespoon
extra-virgin olive oil
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
fine sea salt
-
¼
teaspoon
ground black pepper
Sauteed Veggies
-
1
tablespoon
extra-virgin olive oil
-
1
red
bell pepper
-
1
red
onion
-
1
pound
cabbage
-
½
teaspoon
fine sea salt
-
¼
teaspoon
ground black pepper
Optional Toppings
-
4
hard boiled eggs
or canned beans
-
1
avocado
sliced
-
to taste
salsa
-
to taste
freshly chopped herbs
Instructions
- Preheat the oven to 400ºF and prepare the potatoes by tossing them with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread the potatoes on a baking sheet and bake for 15 minutes, then flip and bake for another 10 to 15 minutes until tender and golden.
- While the potatoes roast, heat olive oil in a skillet and sauté the onion and bell pepper for about 3 minutes.
- Add shredded cabbage, salt, and pepper to the skillet, cooking until the cabbage is tender, about 8 minutes.
- Once the potatoes and veggies are cooked, assemble the bowls by starting with a base of potatoes and sautéed veggies.
- Top each bowl with a hard boiled egg, sliced avocado, and fresh herbs as desired, then serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
361
Total fat
20g
Total carbohydrates
37g
Total protein
12g
Sodium
677mg
Cholesterol
187mg
You might also like