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5 from 1 vote
Curry Roasted Potato Breakfast Bowls
Servings: 2
For the potatoes:
  • 1/4 cup Thrive algae oil
  • 2 cloves of garlic
  • 1 teaspoon white vinegar
  • 1/2 teaspoon curry powder
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 2 large red potatoes chopped into 1" chunks with skin on
To assemble the bowl:
  • 1/2 cup of cooked black beans
  • Fried eggs
  • Cilantro, pickled onions, salt to taste
Avocado sauce:
  • 1/2 avocado
  • 1/4 cup cilantro
  • 1 jalapeno deseeded
  • Juice of 1 lime
  • 1/2 cup water
  • Salt to taste
  1. Preheat the oven to 425F.
  2. Add the Thrive algae oil, garlic, vinegar, nutritional yeast, salt, and cayenne pepper to a food processor. Pulse until you get a thick marinade.
  3. Line a baking sheet with parchment paper, add your potato chunks, and pour the marinade over the potatoes. Massage in until all potatoes are coated.
  4. Pop into the oven for 40-45 minutes, or until potatoes are crisp and thoroughly cooked.
  5. To make the avocado sauce, add all ingredients to a food processor and pulse until smooth and consistent. Salt to taste.
  6. Once the potatoes are ready, let's assemble our bowls! Add the potatoes, beans, fried egg, and toppings to each bowl. Drizzle the avocado sauce over the bowl and enjoy! If you're only having one bowl now, save the leftovers and reheat and assemble for another day!