Crispy roast potatoes and sauteed vegetables combine with creamy goat cheese pesto in these tasty breakfast bowls! This recipe is really easy to customize and great for meal prep.
If you’re like me and love a good savory breakfast, then you’re sure to love this recipe!
- Dietary features: vegetarian, nut-free, egg-free, gluten-free, and optional soy-free
- Packed with sautéed vegetables and roasted potatoes
- Topped with a creamy goat cheese pesto sauce
- Easy to customize and use for meal prep
Note the ingredients
- Yukon Gold Potatoes they are my favorite option for roast potatoes. Russet is also a good option. I like to leave the skins on for texture but you can remove them if you prefer.
- Sliced beautiful baby mushrooms, Red pepper AND spinach make up the veggie portion of these breakfast bowls. Cremini or white mushrooms also work, as do any color of pepper.
- Cherry tomatoes (or grape tomatoes) cook and get jam that adds a lot of flavor.
- Pesto: Goat cheese sauce is definitely a prettier shade of green if you’re using homemade pesto, but I like to use jarred pesto for a quick kick of flavor.
- Goat cheese: Choose a simple goat cheese.
Step by step instructions
Short while? You can make air fryer potatoes in half the time.
Start by preheating the oven to 400 degrees F. Cut the potatoes into ½-inch cubes, removing the peel if you prefer.
Place the potatoes in a large bowl with olive oil and seasonings until well coated. Spread out on a parchment-lined baking sheet for easy cleanup.
Roast the potatoes for 35-40 minutes or until crisp and golden brown, stirring halfway through for even cooking. They must be very soft on the inside and crunchy on the outside.
Meanwhile, prepare the vegetables:
- Heat a large skillet over medium-high heat. Once hot, drizzle with olive oil, then add the sliced porcini mushrooms and sliced bell pepper. Drizzle with 1 tablespoon soy sauce.
- Cook for 8 minutes, until the mushrooms and peppers are softened. Add the sliced cherry tomatoes and the pesto.
- Cook another 2-3 minutes until the tomatoes have crumbled and the mushrooms are cooked through. The mushrooms should still have a rubbery texture.
- Add the spinach, cooking until wilted, about 1 minute.
Prepare the goat cheese sauce combining the goat cheese with the pesto and just enough water to thin it out. It must be smooth and creamy.
Recipe notes and expert advice
- Protein: I love adding 1-2 breakfast sausages (I usually go for Morningstar or my homemade vegan sausage patties) but a fried egg or tofu scramble would be great additions too.
- Vegetables: This recipe works with all types of vegetables. Try sauteing zucchini, red onions, eggplants, etc. for more variety.
- Extra: I like to add sliced avocado for healthy fats and hemp seeds or pumpkin seeds for protein. Hot sauce is also always a great addition.
- Sweet potatoes they’re a great swap for regular potatoes.
- Spicy option: Add 1 chopped jalapeno with the cherry tomatoes and add ¼ to ½ teaspoon cayenne pepper to the potatoes.
For best quality, store vegetables and potatoes in the refrigerator in a closed container for 3-4 days after cooking. Goat cheese will last 4-5 days. I recommend storing it in a separate container from vegetables. Reheat leftovers in the microwave or heat them in a skillet over medium heat.
Yes, just use coconut aminos instead of soy sauce to make your breakfast bowls gluten-free and soy-free.
Looking for more breakfast ideas?
If you like this recipe, you’ll probably love my breakfast hash fries and tempeh hash!
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Breakfast bowls of vegetables and potatoes
Roasted potatoes combine with sautéed greens in pesto and a delicious goat cheese dip in these healthy breakfast bowls.
Portions: 4 portions
Preheat oven to 400 degrees F. Place diced potatoes in a large bowl with 1 tablespoon olive oil, old bay seasoning, salt, and paprika until well coated. Spread evenly on a baking sheet lined with parchment paper. Try not to overlap the potatoes.
Roast the potatoes on the middle rack of the 400 degree F oven for 35 to 40 minutes, stirring halfway through. Remove the potatoes from the oven when they are soft and golden brown.
Meanwhile, heat a large skillet over medium-high heat. Once hot, drizzle with 1 tablespoon olive oil.
Add the sliced porcini mushrooms and the sliced pepper to the hot oil. Drizzle with 1 tablespoon soy sauce.
Cook for 8 minutes, until the mushrooms and peppers are softened. Add the sliced cherry tomatoes and 2 tablespoons of the pesto, cooking another 2-3 minutes until the tomatoes are diced and the mushrooms are cooked through.
Add the spinach, cooking until wilted, about 1 to 2 minutes. Put out the fire.
In a small bowl, mix together the goat cheese, 3 tablespoons of the pesto, and water. Add more water as needed to thin to a creamy consistency.
Assemble each serving by dividing the potatoes and vegetables among four bowls. Topped with 1-2 tablespoons of the goat cheese and seasoned with freshly ground black pepper and chopped fresh basil to taste. Enjoy!
- Pesto: I use store-bought pesto, but homemade is a great option if you have the time.
- Leftover: For best quality, refrigerate potatoes and vegetables together in a large container for 3-4 days. Store goat cheese for 4-5 days.
- Protein: Add veggie sausage, fried eggs, scrambled eggs, or beans for more protein.
- More vegetables such as courgettes and aubergines can be added with mushrooms and peppers.
Serving: 1bowlCalories: 492kcalCarbohydrates: 53gProtein: 22gFat: 22gSaturated fats: 7gCholesterol: 18mgSodium: 1197mgPotassium: 1502mgFiber: 8gSugar: 8gVitamin A: 3439UIC vitamin: 100mgSoccer: 147mgIron: 6mg