Breakfast Bowls
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5.0
3 reviews
Excellent
Breakfast Bowls
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These breakfast bowls are a healthy breakfast, loaded with veggies! You can top them with an egg for protein, or try a sprinkle of hemp hearts or chickpeas, for a vegan option.
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Ingredients
Roasted Potatoes
- 1 pound Yukon gold potatoes , sliced into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Sauteed Veggies
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper , seeds removed and sliced
- 1 red onion , diced
- 1 pound cabbage , shredded
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Optional Toppings
- 4 hard boiled eggs (or canned beans, rinsed and drained)
- 1 avocado , sliced
- salsa (optional)
- freshly chopped herbs
Instructions
- Preheat the oven to 400ºF. Place the cut potatoes a large bowl, and toss them with the olive oil, garlic powder, onion powder, salt, and pepper. Stir to coat well, then spread them out on a rimmed baking sheet in a single layer. Make sure a cut-side of the potato is touching the pan, to get the most crispy results. Bake for 15 minutes, then flip the potatoes and cook for another 10 to 15 minutes, until very tender and golden.
- While the potatoes are in the oven, you can saute the veggies. In a large skillet over medium-high heat, add in the onions and bell pepper. Stir for 3 minutes, just until they start to soften, then add in the cabbage, salt, and pepper. Continue to cook until the cabbage is tender, about 8 minutes more.
- When the potatoes and veggies are both done cooking, you can assemble the breakfast bowls by adding a portion of each to 4 serving bowls. Top them each with a hard boiled egg, if using, and sliced avocado and fresh herbs, as desired, then serve warm right away.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can reheat the veggies in a microwave using 30-second intervals until heated through again, or dump the potatoes and veggies in a skillet over medium-high heat and stir until heated about, about 3 to 5 minutes.
Notes
- Nutrition information is for 1 of 4 servings, assuming you'll add 1 hard boiled egg and a 1/4 of an avocado on top. For more protein and calories, feel free to add another egg to each serving. This information is automatically calculated using a third-party server, so it's just an estimate and not a guarantee. Use the labels on your ingredients at home for the most accurate results.
- This recipe is vegan if you omit the eggs. Feel free to add cooked chickpeas or black beans on top, for a plant-based source of protein. Or you can try adding a sprinkle of hemp hearts for a complete source of protein.
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
187mg
(62%)
Sodium
677mg
(28%)
Potassium
1106mg
(32%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
1615IU
(32%)
Vitamin C
119mg
(132%)
Calcium
102mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 187mg | 62% |
| Sodium | 677mg | 28% |
| Potassium | 1106mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1615IU | 32% |
| Vitamin C | 119mg | 132% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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