RED SKIN POTATO BREAKFAST BOWL

Breakfast

Prep

20 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

430

Protein

18g

Carbs

51g

Fat

20g

Ingredients

olive oil, garlic powder, onion powder, smoked paprika,
salt, and pepper until evenly coated. single layer.
30 minutes or until golden brown and crispy, flipping them halfway through. tomatoes, corn, and diced bell pepper over medium heat. whites are set, but the yolks are still runny. placing a portion of roasted potatoes in each bowl. corn, bell pepper mixture. bowl. desired. potatoes, washed and diced
1 tbsp (13.6g) olive oil
1 tsp (2.36g) garlic powder
1 tsp (2.36g) onion powder
1 tsp (2.36g smoked paprika
Salt and pepper to taste
1 cup (240g) cherry tomatoes, halved
1 cup (160g) corn kernels (fresh or frozen)
1 cup (20g) black beans (canned and drained)
1 large (120g) bell pepper, diced
1 medium (200g) avocado, sliced
4 eggs (240g) (for over-easy
cooking)
Fresh cilantro for garnish (optional) Hot sauce for serving

12 steps

1Preheat the oven to 400°F (200°C).
2In a large bowl, toss the diced red skin potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
3Spread the seasoned potatoes on a baking sheet in a single layer.
4Roast the potatoes in the preheated oven for about 25- 30 minutes or until golden brown and crispy, flipping them halfway through.
5While the potatoes are roasting, prepare the remaining
6components. In a skillet, warm the black beans, cherry tomatoes, corn, and diced bell pepper over medium heat.
7In a separate skillet, cook the eggs over-easy until the whites are set, but the yolks are still runny.
8Once the potatoes are done, assemble the bowls by placing a portion of roasted potatoes in each bowl.
9Top with the warmed black beans, cherry tomatoes, corn, bell pepper mixture.
10Add sliced avocado and an over-easy egg on top of each bowl.
11Garnish with fresh cilantro and serve with hot sauce if desired.
125 lbs (680g) red skin potatoes, washed and diced 1 tbsp (13.6g) olive oil 1 tsp (2.36g) garlic powder 1 tsp (2.36g) onion powder 1 tsp (2.36g smoked paprika Salt and pepper to taste 1 cup (240g) cherry tomatoes, halved 1 cup (160g) corn kernels (fresh or frozen) 1 cup (20g) black beans (canned and drained) 1 large (120g) bell pepper, diced 1 medium (200g) avocado, sliced 4 eggs (240g) (for over-easy cooking) Fresh cilantro for garnish (optional) Hot sauce for serving