Start your day off right with a burst of flavor and nutrition from our delightful Veggie and Potato Breakfast Bowls! This quick and easy recipe is not just a feast for the eyes but also a delicious way to fuel your morning. With just 30 minutes from prep to plate, you can whip up a wholesome meal that’s packed with vibrant vegetables and hearty potatoes. Whether you’re looking for a satisfying breakfast or a brunch treat, these bowls are sure to impress. Ready to elevate your morning routine? Let’s dive into this colorful culinary adventure!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Breakfast
Serves: 2 servings
Ingredients
- 2 medium potatoes, diced
- 1 cup mixed vegetables (broccoli, carrots, bell peppers)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh herbs (optional)
Instructions
- Begin by preparing your ingredients. Wash and dice the two medium potatoes into small cubes, about 1/2 inch in size. Rinse the mixed vegetables (broccoli, carrots, bell peppers) and chop them into bite-sized pieces if necessary.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced potatoes to the skillet, spreading them out evenly.
- Season the potatoes with salt, pepper, and 1 teaspoon of paprika. Stir well to ensure the potatoes are coated with the oil and seasonings.
- Cook the potatoes for about 10 minutes, stirring occasionally, until they start to become tender and golden brown on the outside.
- Once the potatoes are partially cooked, add the mixed vegetables to the skillet. Stir to combine the vegetables with the potatoes.
- Continue cooking for an additional 5-10 minutes, stirring occasionally, until the vegetables are tender and the potatoes are fully cooked. Adjust the seasoning with more salt and pepper if needed.
- If using, chop the fresh herbs and sprinkle them over the veggie and potato mixture just before serving for added flavor and freshness.
- Remove the skillet from heat and let it cool for a minute. Divide the veggie and potato mixture evenly between two bowls.
- Serve the breakfast bowls warm, and enjoy your hearty and nutritious Veggie and Potato Breakfast Bowls!
Tips
- Prep Ahead: To save time in the morning, you can wash and dice the potatoes and vegetables the night before. Just store them in airtight containers in the fridge.
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand! Spinach, zucchini, or even sweet potatoes can be great additions.
- Perfect Your Potatoes: For extra crispy potatoes, try soaking the diced potatoes in water for 30 minutes before cooking. This helps remove excess starch and enhances their texture.
- Add Some Heat: If you like a little kick, consider adding a pinch of cayenne pepper or red pepper flakes along with the paprika for a spicy twist.
- Fresh Herbs for Flavor: Don’t skip the fresh herbs! They add a burst of freshness and elevate the dish. Try using parsley, cilantro, or chives for a delightful finish.
- Meal Prep Option: These breakfast bowls are great for meal prep! Make a larger batch and store them in the fridge for quick breakfasts throughout the week.
- Serve with a Side: Pair your bowls with a dollop of Greek yogurt or a sprinkle of cheese for added creaminess and flavor.Enjoy cooking and savoring your Veggie and Potato Breakfast Bowls!
Nutrition Facts
Calories: 298kcal
Carbohydrates: 39g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
