These Vegan Guacamole Breakfast Bowls are a fiery way to start your morning, with sautéed pepper, spicy paprika potatoes, and tangy guacamole.
Earlier today I was reading a post by a food blog, Sarah’s Cucina Bella, about how food blogging has changed in the last ten years. And while I have only been blogging for two (almost three) years, I have some thoughts on what she wrote. This might be an oversimplification of the post, but Sarah essentially comments on the fact that blogging is, by and large, more of a business now (for many bloggers), and some of the authenticity and passion of blogging has been lost in the face of sponsored posts, social media hacks, and obligated engagement.
I don’t really know much about what the food blogging scene was like ten years ago, but it’s not a secret that many bloggers write sponsored posts. I’ve done sponsored posts, and will continue to do them – but only with brands that I vouch for and personally like. In fact, a few days ago I had to turn down an offer from a brand because they weren’t the right fit for Well and Full. However, the vast majority of recipes here are not sponsored, and I create them because I love food and I love writing about food. But if a blogger did do a lot of sponsored posts, I wouldn’t begrudge them. Everyone has to make their own decisions about what is best for them and their blog. And ultimately, sponsored posts do NOT = inauthentic. It may be so in some cases, but in my experience that is the exception, not the rule.
For me, Well and Full is 90% passion and 10% business. I LOVE cooking, I love photographing, I love writing, I love connecting. Of course there is a strategic side to blogging – you want to connect with people who want to see your recipes! But even if zero people read my blog, I would keep doing it because I love it so much. In fact, recently I was interviewed by a local media company in my state, WeHartford, and I said the exact same thing: “But ultimately, I put my heart and soul into everything I cook and write for Well and Full, and that’s what keeps me going!”
Blogging friends, what do you think about the state of blogging? Do you do it as a passion project or as a business, or both?
And readers, what do you think about food blogs? What do you look for in an authentic blog?
Guacamole Breakfast Bowl
Ingredients
Spiced Roasted Potatoes
- 3 Cups Chopped Potatoes any kind will do
- Drizzle Avocado Oil or other neutral oil
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- 1/2 Tsp Dried Parsley
Sautéed Peppers
- 2 Cups Chopped Bell or Sweet Peppers
- Drizzle Avocado Oil for sauté
- Pinch Salt + Pepper to taste
The Rest of the Bowl
- Your Favorite Guacamole
- Mixed Greens
- Fresh Black Pepper and Chili Flakes to taste
- Sprouts or Microgreens optional
Instructions
Spiced Roasted Potatoes
- Preheat your oven to 425 degrees F.
- Prep your potatoes – chop them into 1/2 inch sized chunks. In a bowl, mix the potatoes, enough avocado oil to lightly coat, and salt and spices. Mix until potatoes are evenly covered.
- Roast potatoes in the oven for 30-40 minutes, or until desired doneness is achieved.
Sautéed Peppers
- Prep your peppers – chop bell or sweet baby peppers into small-ish pieces.
- Bring a little avocado oil (or any other neutral oil) to medium-high heat in a pan. Add in peppers once oil is hot, and sauté until peppers are lightly charred.
- When done, toss peppers with a little salt and pepper.
The Rest of the Bowl
- Assemble your bowls – on a bed of mixed greens, add a scoop or two of your favorite guacamole, and the peppers and potatoes. Top everything with a crack of fresh black pepper and chili flakes, and sprouts (if you like).
- Enjoy!
Notes
P.S.
If you make this recipe, be sure to tag me on Instagram @wellandfull and #wellandfull! I love seeing your takes on my recipes :) Enjoy!
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