Breakfast Bowl
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
Directions
1. Preheat the oven to 400F. Place the cut potatoes in 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. Bake for 30 minutes, flipping potatoes half way through.
2. While potatoes are in the oven you can sauté the veggies. In a large pan over medium 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.
3. 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 and avocado, fresh herbs as desired.
4. Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can reheat veggies in a microwave using 30 second intervals until heated through again.