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–+ servings

Roasted Potato and Asparagus Bowl

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!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 440 kcal

Ingredients
  

Ingredients

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

Instructions
 

Directions

  • Preheat oven to 450°F. Line a baking sheet with parchment paper or foil.
  • 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.
  • Toss vegetables with onion powder, garlic powder, and nutritional yeast then place on the baking sheet.
  • Bake for 45 minutes or until potatoes are crispy and the other vegetables are soft.
  • Place arugula in a bowl and top with roasted vegetables. Enjoy!

Notes

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

Nutrition

Calories: 440kcalCarbohydrates: 100gProtein: 19.2gFat: 1.5gFiber: 12g
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