This savory breakfast bowl pulls out all the stops: lightly seasoned potatoes, scrambled tofu & veggies galore. Finally a breakfast worth waking up for!
Buddha Bowls, Macro Bowls or Hippie Bowls (whatever you choose to call them) are hands-down one of the most popular food trends right now, and with good reason. They are easy to make, convenient and versatile…just fill them up with a protein, carbs + your favorite veggies and you’ve got a healthy, satisfying meal. Like this savory potato breakfast bowl, chosen specifically to get you out of bed and excited for breakfast.
This savory potato breakfast bowl idea has been churning in my brain for a while now and I finally had to share it! I mean, I just couldn’t let you go on eating another boring bowl of cereal when you could be eating this amazing bowl of roasted potatoes in all its glory! What kind of friend would I be if I did that? Especially when you can make this in less than 30 minutes, when using Side Delights Steamables.
You may have seen me use these cute little potatoes before in my Mexican Potato Salad, but if you missed that one let me give you a quick recap on why I love using Side Delights in my recipes.
- Triple-washed – so I don’t have to do any scrubbing!
- Microwave in the bag – no extra bowls or clean up
- Ready to eat in 8 minutes- faster than going to the restaurant
- No prep work, no guesswork – just perfectly steamed potatoes every single time
- 8 different types of potatoes to choose from- making every recipe possible!
I’ve even remade several of my potato recipes using these Steamable bags. Let’s see…there was the Hasselback Baby Potatoes, and the Cauliflower Mashed Potatoes and then there was the Salt & Vinegar Smashed Sweet Potatoes. We just really like potatoes in this house, especially when we don’t have to spend hours preparing them.
That being said, my savory potato breakfast bowl took a whopping 8 minutes to prepare & another 20 to roast! Gotta love that .
How to make your Savory Potato Breakfast Bowl
This is where those multi-tasking skills comes in….but don’t worry, it’s not difficult AT ALL!
- Heat your oven
- Steam your potatoes & prep your veggies (whatever you want to use like onions, mushrooms and peppers).
- When the potatoes are almost done, take them out of the microwave and season them with your veggies then spread evenly on your sheet pan. Cook 15 minutes.
- In the meantime, make your scrambled tofu and lightly steam the greens and don’t forget your avocado.
- Divide everything between 4-5 bowls and serve nice + hot!
Feel free to make this #powerpotatobowl your own and fill it up with your favorite ingredients. For my bowl, I chose to add raw purple cabbage for some extra crunch and vegan sausage for that “southern food” flare. Simple food, yet so delicious.
Looking to make your mornings a little smoother? Try making a batch of these Savory Potato Breakfast Bowls on a Sunday then simply reheat in the microwave for a minute or two during those crazy weekday mornings. It’s so easy that even the kids can do it themselves, which gives you time to put on your mascara!
Your Delicious RecipePrint
Savory Potato Breakfast Bowls are full of filling, hearty ingredients to power you through your morning. This vegan and gluten-free recipe is also freezer-friendly!
1 bag of Steamables golden potatoes
2 large onion, sliced
4 oz mushrooms, sliced
1 package of vegan sausage, sliced into thirds.
1 block of extra firm tofu, drained & pressed
Extra virgin olive oil
salt & pepper to taste
Shredded red cabbage
Roasted Red Pepper
Preheat oven to 400 °.
Microwave bag of Steamables potatoes for 6 minutes (not 8 per bag).
Meanwhile, pat tofu dry and wrap with a few paper towels. Lay a heavy pan on top and let sit 10 minutes. While the tofu is being pressed and the potatoes are in the microwave, prep your veggies & cut “sausage links”, if using. Place sliced onions, mushrooms “sausage” links on one half of your sheet pan, being sure to keep them separate.
Remove steamed potatoes from bag and cut into medium-sized rounds. Add potato rounds to the other half of your sheet pan. Drizzle veggies & potatoes with a little olive oil. Add a sprinkling of salt, pepper and garlic powder then carefully stir, making sure to season all of them. Let cook 20 minutes in the oven. We want these potatoes crispy.
Meanwhile, unwrap tofu and break into bite-sized crumbles. And add tofu to medium-sized, hot skillet. Sprinkle tofu with salt + pepper then cook 2 minutes before flipping to cook another 2 minutes. Remove from pan and add spinach with 2 tablespoons of water. Cook just until wilted.
Take pan out of oven and divide potatoes between 4 bowls. Add your roasted onions, mushrooms, “sausage”, tofu eggs and wilted spinach in a pinwheel pattern.
Serve nice and hot with a few slices of avocado.
OR, allow to cool then place in a sealed container and refrigerate until needed.
*Shorten your time in the kitchen by sautéing potatoes, onions and sausage links together in a large skillet, without doing this in separate steps. Transfer sauté to bowls then cook your tofu. Divide ingredients into 4 bowls. The end result will be more like a skillet but the end result will still be delicious.
**This recipe is completely versatile. Feel free to change out your veggies, use real scrambled eggs if your diet or allergens allow and omit vegan meat option.
Continue to check back here throughout the month for additional links to more potato power bowl inspiration! #PotatoPowerBowls
More #powerpotatobowl Recipes
Thank you to Steamables for sponsoring this post. Continue to check back here through the month for even more links to potato bowl love from fellow bloggers! #PotatoPowerBowls
- Southwest Potato Bowl
- Twice Baked Potato Bowl
- Sweet Potato Breakfast Bowl
- Savory Potato Bowl
- Chicken Bacon Potato Bowl
- Nacho Potato Power Bowl
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