4veggie sausagescooked per package instructions (optional)
fresh chopped basilfor 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 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.