Veggie and Potato Breakfast Bowls
Ingredients
The potatoes
-
2
pounds
Yukon gold potatoes, diced into ½ inch pieces
-
2
tablespoons
olive oil
-
1
teaspoon
old bay seasoning
-
½
teaspoon
salt
-
¼
teaspoon
paprika
The veggies
-
8
ounces
baby bella mushrooms, sliced
-
1
medium
red bell pepper, sliced into strips
-
1
tablespoon
soy sauce
-
8
ounces
cherry tomatoes, sliced in half
-
2
handfuls
fresh spinach
-
salt
to taste
The sauce
-
5
ounces
plain goat cheese
-
5
tablespoons
pesto, divided
-
2
tablespoons
water
-
freshly ground black pepper
to taste
Optional ingredients
-
4
pieces
veggie sausages, cooked per package instructions
-
fresh chopped basil
for topping
Instructions
- Preheat the oven to 400°F.
- Toss diced potatoes with olive oil, old bay seasoning, salt, and paprika until coated.
- Spread the potatoes on a parchment-lined baking sheet and roast for 35-40 minutes, stirring halfway through.
- In a skillet, heat olive oil over medium-high heat and add sliced mushrooms and bell pepper, drizzling with soy sauce.
- Cook for 8 minutes until softened, then add cherry tomatoes and 2 tablespoons of pesto, cooking for another 2-3 minutes.
- Add spinach and cook until wilted, about 1-2 minutes, then turn off heat.
- In a small bowl, mix goat cheese, 3 tablespoons of pesto, and water until smooth and creamy.
- Assemble the bowls by dividing potatoes and veggies, drizzling with goat cheese sauce, and topping with black pepper and basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
492
Total fat
22g
Total carbohydrates
53g
Total protein
22g
Sodium
1197mg
Cholesterol
18mg
You might also like