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Savory breakfast bowl filled with roasted potatoes, roasted tomatoes, avocados, egg and arugula

Savory Breakfast Bowl

A yummy, easy, and healthy breakfast bowl recipe containing seasoned roasted russet Idaho® potato, roasted cherry tomatoes, sliced avocados, egg, arugula, and drizzled with sriracha.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 383kcal
Author: MinShien

Ingredients

  • 1 large russet Idaho® potato cubed, ~ 1 lbs
  • 1 cup cherry or roma tomatoes
  • 3-4 tsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano
  • 2 large eggs
  • vegetable oil
  • 1 large avocado
  • 1/2 cup arugula
  • ~1 tbsp sriracha

Instructions

  • Pre heat oven to 425°F.
  • Rinse and clean russet Idaho® potato, then cut it into 1-inch cubes (no need to remove potato skin). Cut cherry tomatoes or roma tomatoes into halves. 
  • Place potatoes on a baking sheet lined with aluminum foil, but do not overlap. 
  • Drizzle potatoes with ~2 teaspoon olive oil (more if needed). Sprinkle 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly onto potatoes.
  • Place cherry tomatoes flat side up on a baking sheet lined with aluminum foil.
  • Drizzle tomatoes with ~1 teaspoon olive oil (more if needed). Sprinkle 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon oregano evenly onto tomatoes. Note: You can use two separate baking sheets for potatoes and tomatoes, or place potatoes and tomatoes on the same pan but separate them using two sets of aluminum foil.
  • Bake potatoes and tomatoes in the oven for 20 minutes.
  • When potatoes and tomatoes are in the oven, prep the other ingredients. Heat up skillet with vegetable oil and fry eggs on a skillet. Use medium to medium low heat to cook the eggs sunny side up until egg whites are no longer translucent but yolk is still runny. 
  • Slice avocados.
  • Remove baking sheet from the oven when ready and use a fork to pierce potatoes. If potatoes are still hard and not ready, set aside tomatoes (if using one baking sheet, simply remove foil containing tomatoes to set tomatoes aside), then bring potatoes into the oven and bake for a few more minutes or until it is done.
  • Assemble breakfast bowls by adding roasted potatoes, roasted tomatoes, sliced avocados, sunny side up egg, and arugula to each bowl, then drizzle with sriracha.
  • Serve and enjoy!

Nutrition

Calories: 383kcal | Carbohydrates: 33g | Protein: 11g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 1420mg | Potassium: 1191mg | Fiber: 9g | Sugar: 4g | Vitamin A: 867IU | Vitamin C: 39mg | Calcium: 67mg | Iron: 3mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!