Description

A hearty and healthy breakfast bowl featuring crispy roasted potatoes, creamy avocado, fresh greens, and a perfectly poached egg.

Ingredients

Scale

For the Roasted Potatoes:

2 medium Yukon Gold or red potatoes (diced)
1 tbsp olive oil
½ tsp smoked paprika
¼ tsp garlic powder
Salt and pepper to taste

For the Bowl:

1 ripe avocado (sliced)
2 eggs (poached or cooked your favorite way)
1 cup baby spinach or arugula
¼ cup cherry tomatoes (halved)
2 tbsp red onion (thinly sliced (optional: pickled))
1 tsp lemon juice (for drizzling)
Salt and pepper to taste

Optional Toppings:

Fresh herbs (parsley, cilantro, or chives)
Chili flakes or hot sauce
Crumbled feta or goat cheese
Toasted seeds (sunflower, pumpkin or nuts)

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Instructions

Roast the Potatoes

Preheat your oven to 425°F (220°C). Toss the diced potatoes in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until crispy and golden.

Cook the Eggs

While the potatoes are roasting, cook your eggs. Poach, soft-boil, or fry them according to your preference.

Assemble the Bowl

Divide the spinach or arugula between serving bowls. Top with roasted potatoes, avocado slices, cherry tomatoes, and red onions.

Add the Eggs

Gently place a cooked egg on top of each bowl.

Garnish & Serve

Drizzle with lemon juice, sprinkle with salt, pepper, and any optional toppings you like—herbs, cheese, chili flakes, or a dash of hot sauce.

Notes

Potato Tip: Yukon Gold, red potatoes, or baby potatoes work best for roasting as they hold their shape and crisp up nicely. If using Russet potatoes, peel them first as their skins can toughen when roasted.

Quick Cook Hack: If you’re short on time, you can parboil the diced potatoes for 5–7 minutes before roasting. This helps them get extra crispy in less time.

Egg Options: Poached or soft-boiled eggs are classic here, but feel free to swap in scrambled, fried, or even hard-boiled eggs if that’s what you have on hand.

Vegan Version: Skip the egg and top the bowl with sautéed tofu, chickpeas, or tempeh for a plant-based protein source.

Flavor Boost: A drizzle of tahini sauce, a dollop of Greek yogurt, or a spoonful of hummus adds extra richness and tang.

Meal Prep Friendly: Roast a big batch of potatoes and store them in the fridge for up to 4 days. Reheat in the oven or air fryer to restore crispiness.

Custom Add-ins: This bowl is super customizable—try adding sautéed mushrooms, roasted peppers, corn, or leftover grains like quinoa or farro.

Spice It Up: Add your favorite spice blend like za’atar, everything bagel seasoning, or curry powder to the potatoes for extra flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: 470