Breakfast Bowl with Roasted Potatoes, Scrambled Eggs, Toast, and Avocado | Choosing Balance
Breakfast Bowl with Roasted Potatoes, Scrambled Eggs, Toast, and Avocado
15 mins prepServes 1
A delightful breakfast bowl, perfect for lunch, featuring fluffy scrambled eggs with Greek yogurt, perfectly roasted gold potatoes, toasted bread, and creamy avocado. Topped with salsa for an extra kick.
For the Roasted Potatoes: Wash and cut the 5 large gold potatoes into desired pieces. In a bowl, toss them with 1/4 cup olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp parsley, salt, and pepper. Spread on a baking sheet and bake at 400°F (200°C) for 30 minutes.
For the Scrambled Eggs: Prepare your scrambled eggs, adding a little Greek yogurt to make them fluffy. Season the eggs with turmeric, pepper, and salt.
Assembly: While potatoes are baking, toast bread and slice avocado. Once potatoes are done, assemble your bowl with the roasted potatoes, scrambled eggs, toasted bread, and avocado. Top with salsa if desired.
