Crispy roasted potatoes and sautéed veggies are combined with creamy pesto goat cheese in these savory 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 recipe!
- Dietary-features: vegetarian, nut-free, egg-free, gluten- and soy-free optional
- Packed with sautéed veggies and roasted potatoes
- Topped with a creamy pesto goat cheese sauce
- Easy to customize and use for meal prep
- 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 get jammy which adds a lot of flavor.
- Pesto: The goat cheese sauce is definitely 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.
Step by step instructions
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.
Recipe notes and expert tips
- Protein: I love adding 1-2 breakfast sausages (I usually choose Morningstar) 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.
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.
Yes, just use coconut aminos in place of soy sauce to make the breakfast bowls gluten free and soy free.
Looking for more breakfast ideas?
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Veggie and Potato Breakfast Bowls
- 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)
- 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!
- Pesto: I use store bought pesto but homemade 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.