This guacamole breakfast bowl has it all - spiced potatoes, sautéed peppers, and yummy greens. Made with whole foods, plant-based ingredients!
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.
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.
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).
This recipe would also be delicious served with a chickpea scramble!