Crispy roasted potatoes and sautéed veggies are combined with creamy pesto goat cheese in these savory vegetarian breakfast bowls! This recipe is really easy to customize and great for meal prep.
If you're like me and love a good savory breakfast, then you are sure to enjoy this vegetarian breakfast bowl. It's a balanced breakfast made with vegetables, veggie sausage, and a simple pesto-goat cheese sauce.
Recipe at a glance
- Balanced: This is a great option if you're looking for a balanced vegetarian breakfast that doesn't use eggs as the main ingredient. These breakfast bowls feature sautéed veggies, roasted potatoes, and meatless sausage
- Savory: Topped with a creamy pesto goat cheese sauce that pairs well with the veggies and meatless sausage.
- Great for meal prep: Ready in under an hour and makes 4 servings that work well as leftovers.
Jump to:
Ingredient notes
- Yukon gold potatoes are my favorite option for roasted potatoes. Russet is also a good option. I like to leave the skins on for texture but you can remove them if you prefer.
- Sliced baby bella mushrooms, red bell pepper and spinach make up the veggie portion of these breakfast bowls. Cremini or white mushrooms also work, as does any color of pepper.
- Cherry tomatoes (or grape tomatoes) cook down and become jammy which adds a lot of flavor.
- Pesto: The goat cheese sauce is a prettier shade of green if you use homemade pesto but I like to use jarred pesto for a quick pop of flavor.
- Goat cheese: Choose a plain goat cheese. Not a fan of goat cheese? Just add a dollop of pesto to each breakfast bowl or sprinkle with shredded cheddar.
Step by step instructions
Short on time? You can make air fryer potatoes in half the time.
Start by preheating the oven to 400 degrees F. Dice potatoes into ½ inch pieces, removing the skins if preferred.
Toss potatoes in a large bowl with olive oil and seasonings until well coated. Spread out on a parchment paper lined baking sheet for easy cleanup.
Roast potatoes for 35-40 minutes or until crisp and golden, stirring halfway through for even cooking. They should be super soft on the inside and crispy on the outside.
Meanwhile, make the veggies:
- Heat a large skillet over medium-high heat. Once hot, drizzle in olive oil then add the sliced baby bella mushrooms and sliced bell pepper. Drizzle with 1 tablespoon soy sauce.
- Cook for 8 minutes, until the mushrooms and peppers are softened. Add in the sliced cherry tomatoes and pesto.
- Cook another 2-3 minutes until the tomatoes are broken down and the mushrooms are well cooked. The mushrooms should still have some chewy texture to them.
- Add in the spinach, cooking until wilted, about 1 minute.
Make the goat cheese sauce by combining the goat cheese with pesto and water as needed to thin. It should be smooth and creamy.
Variations
- Protein: I love adding 1-2 breakfast sausages (I usually choose Morningstar or my homemade vegan sausage patties) but a fried egg or tofu scramble would also be great additions.
- Veggies: This recipe works with all kinds of veggies. Try sautéing zucchini, red onion, eggplant, etc. for more variety.
- Extras: I like adding sliced avocado for healthy fats and hemp seeds or pumpkin seeds for protein. Hot sauce is always a great addition as well.
- Sweet potatoes are a great swap for regular potatoes.
- Spicy option: Add 1 minced jalapeno with the cherry tomatoes and add ¼ to ½ teaspoon cayenne pepper to the potatoes.
Storage notes
For best quality, keep the veggies and potatoes refrigerated in a closed container for 3-4 days after cooking.
The goat cheese will last 4-5 days. I recommend storing it in a separate container from the veggies. Reheat leftovers in the microwave or reheat in a skillet over medium heat.
Looking for more breakfast ideas?
If you like this recipe then you'd probably love my potato skillet breakfast and tempeh hash recipes!
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Vegetarian Breakfast Bowls
Ingredients
- 2 pounds Yukon gold potatoes diced into ½ inch pieces
- 2 tablespoons olive oil
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon paprika
- 8 ounces baby bella mushrooms sliced
- 1 medium red bell pepper sliced into strips
- 1 tablespoon soy sauce
- 8 ounces cherry tomatoes sliced in half
- 5 tablespoons pesto divided
- 2 handfuls fresh spinach
- salt to taste
- 5 ounces plain goat cheese
- 2 tablespoons water
- freshly ground black pepper to taste
- 4 veggie sausages cooked per package instructions (optional)
- fresh chopped basil for topping (optional)
Instructions
- Preheat the oven to 400 degrees F. Toss diced potatoes in a large bowl with 1 tablespoon olive oil, old bay seasoning, salt and paprika until well coated. Spread out evenly on a parchment paper lined baking sheet. Try not to overlap the potatoes.
- Roast the potatoes on the middle oven rack at 400 degrees F for 35-40 minutes, stirring halfway through. Remove potatoes form the oven when soft and golden.
- Meanwhile, heat a large skillet over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil.
- To the hot oil add the sliced baby bella mushrooms and sliced bell pepper. Drizzle with 1 tablespoon soy sauce.
- Cook for 8 minutes, until the mushrooms and peppers are softened. Add in the sliced cherry tomatoes and 2 tablespoons pesto, cooking another 2-3 minutes until the tomatoes are broken down and the mushrooms are well cooked.
- Add in the spinach, cooking until wilted, about 1-2 minutes. Turn off heat.
- In a small bowl, stir together the goat cheese, 3 tablespoons pesto and water. Add extra water as needed to thin to a creamy consistency.
- Assemble each serving by dividing potatoes and veggies between four bowls. Drizzle with 1-2 tablespoons goat cheese and top with freshly ground black pepper and fresh chopped basil to taste. Enjoy!
Video
Notes
- Pesto: I use store bought pesto but homemade pesto is a great option if you have time.
- Leftovers: For best quality keep potatoes and veggies refrigerated together in a large container for 3-4 days. Keep the goat cheese for 4-5 days.
- Protein: Add veggie sausages, fried eggs, scrambled eggs or beans for more protein.
- Other veggies like zucchini and eggplant can be added in with the mushrooms and peppers.
Comments
No Comments