Print

Guacamole Breakfast Bowl

This guacamole breakfast bowl has it all - spiced potatoes, sautéed peppers, and yummy greens. Made with whole foods, plant-based ingredients!

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2

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

  1. Preheat your oven to 425 degrees F.

  2. 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.

  3. Roast potatoes in the oven for 30-40 minutes, or until desired doneness is achieved. 

Sautéed Peppers

  1. Prep your peppers - chop bell or sweet baby peppers into small-ish pieces. 

  2. 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.

  3. When done, toss peppers with a little salt and pepper.

The Rest of the Bowl

  1. 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). 

  2. Enjoy!

Recipe Notes

This recipe would also be delicious served with a chickpea scramble!