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Roasted Potato and Asparagus Bowl

Article written and reviewed by Jenny Gormley, BS
Published April 3, 2021

Roasted vegetables over a bed of greens makes for a fresh and hearty savory breakfast option. We’re convinced there isn’t a recipe out there that wouldn’t benefit from adding roasted potatoes to it...well, almost any recipe!

Yields2 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Photos by: @plantbasedmiri

Roasting potatoes brings out the flavor of the potato more than any other cooking technique. Gaining a crunchy outside skin, with a softer texture on the inside, the time it takes to roast them is worth the wait.

You can meal prep out multiple servings of this dish for the week ahead, and re-heat the vegetable mixture in the oven or microwave before placing it over greens.

Spices and Simplicity

The secret to making roasted potatoes take on even more flavor is to pick a simple blend of spices to toss the potatoes in before roasting them. This step is impertinent to do before roasting any type of vegetables because once they’re cooked, the skin hardens and they will not absorb the seasonings.

For this recipe, we used garlic powder, onion powder, and nutritional yeast. This combination will become one of your go-to seasoning blends for savory dishes, it is easy and delicious.

Using garlic and onion powder to season all vegetables combines their flavors together, no matter what mixture of vegetables you have chosen. Nutritional yeast adds a cheesy flavor, giving the dish an extra savory and satisfying result.

If you like spicy food, adding cayenne or chili powder will go great in addition to the other spices. Don’t get too spice-happy because the more spices you add, the more lost the individual flavors become. Simplicity is the secret.

Roasting Vegetables Without Oil

Roasting can be one of the most frustrating cooking techniques to use when you make the decision to stop cooking with processed oils. More often than not, pans are not well designed enough to be completely non-stick, and there are other factors that play into how the vegetables cook on the pan.

You can use parchment paper, foil, or purchase a reusable silicone baking mat. All of these methods will keep the vegetables from sticking to the pan, breaking apart, and creating a hard mess to clean up.

Cooking Logistics

Do cooking temperature and placement of pan in the oven matter? The answer is yes.

450°F is the sweet spot, specifically for roasting cut-up potatoes.

Cooking at a high temperature for a short amount of time is the best way to go to achieve crispy outside skin, while the inside remains tender. This also keeps the vegetables from having the chance to adhere to the pan if you don’t have access to a liner for your baking pan.

Place your vegetables in the center of the oven so that they cook evenly. If placed on the top or bottom of the oven, the vegetables will cook more on that side and less on the other.

If using a convection oven, use the same techniques but be aware that the cooking time will likely reduce. As a rule of thumb, always set a time for halfway through the recommended cooking time and check on your vegetables. Adjust as needed.

When done cooking, place your vegetables on a bed of greens, and breakfast is served!

Ingredients
 1 cup Red Onion
 4 cups Yellow Potatoes
 3 cups Orange Bell Pepper
 3 cups Asparagus
 2 tsp Onion Powder
 2 tsp Garlic Powder
 2 tbsp Nutritional Yeast
 4 cups Arugula

Directions
1

Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.

2

Wash all vegetables. Dice the red onion. Chop potatoes into small bite-size pieces. Cut the center stem out of bell pepper and then chop into medium-sized pieces. Cut an inch off the base of the asparagus and then chop into small pieces.

3

Toss vegetables with onion powder, garlic powder, and nutritional yeast then place on the baking sheet.

4

Bake for 45 minutes or until potatoes are crispy and the other vegetables are soft.

5

Place arugula in a bowl and top with roasted vegetables. Enjoy!

Notes
6

You may use any type of bell pepper that you enjoy for this recipe.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 440
% Daily Value *
Total Fat 1.5g3%
Total Carbohydrate 100g34%
Dietary Fiber 12g48%
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

Ingredients
 1 cup Red Onion
 4 cups Yellow Potatoes
 3 cups Orange Bell Pepper
 3 cups Asparagus
 2 tsp Onion Powder
 2 tsp Garlic Powder
 2 tbsp Nutritional Yeast
 4 cups Arugula

Directions

Directions
1

Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.

2

Wash all vegetables. Dice the red onion. Chop potatoes into small bite-size pieces. Cut the center stem out of bell pepper and then chop into medium-sized pieces. Cut an inch off the base of the asparagus and then chop into small pieces.

3

Toss vegetables with onion powder, garlic powder, and nutritional yeast then place on the baking sheet.

4

Bake for 45 minutes or until potatoes are crispy and the other vegetables are soft.

5

Place arugula in a bowl and top with roasted vegetables. Enjoy!

Notes
6

You may use any type of bell pepper that you enjoy for this recipe.

Roasted Potato and Asparagus Bowl

About the author 

Jenny Gormley, BS

Jenny Gormley, BS is a Sports Nutrition Coach and founder of the Micronutrient Movement.

Her first job working in a kitchen started more than 12 years ago at the age of 15. Throughout the last decade, she has trained and worked in many different restaurants, all with different chefs and styles.

She is a self-taught chef who discovered a whole-food, plant-based lifestyle throughout her college education and hasn’t looked back since.

Jenny earned a Bachelor of Science in Fitness and Wellness from Northern Arizona University, with an emphasis in Health Education and Human Biology.