Egg, broccoli pesto, and roasted potato bowls: A super healthy meal for breakfast, lunch, or dinner. Broccoli-walnut-parsley pesto, rosemary-roasted potatoes, greens, olives, and scrambled eggs come together in this vibrant, protein-packed vegetarian recipe.

Good morning and happy Monday! I hope you’re having a great long weekend so far and that you’ve made and enjoyed some delicious food over the past couple of days. I went on a nice walk with my mom yesterday morning (usually she and my dad do yoga on Sunday mornings but she tweaked her shoulder doing one of the 80-Day Obsession workouts a couple of days ago, so she took a pass on the yoga this week), and met up with my brother and his fiancée for a walk and football catch in the afternoon. I made a nice untraditional Easter dinner of maple tamari balsamic tempeh; kale, cabbage, fennel, and apple salad, and my avocado pasta. For dessert, I made this Carrot Cake Coffee Cake. It’s become something of an Easter tradition since I first made it a couple of years ago… this with a cup of decaf coffee in the evening is my ideal dessert and one of the only times I can enjoy a sweet that doesn’t contain chocolate.

Often, after I’ve been indulging a bit too much, I find myself craving something simple yet nourishing… which is why I thought today would be the perfect time to share these egg, broccoli pesto, and potato bowls! Whether you’re nursing a hangover, a sugar crash from a few too many Easter chocolates, or you simply need a wholesome meal that won’t take too much time to prepare, I think you will love this recipe. 🙂

the details

These bowls consist of broccoli parsley pesto, roasted potatoes, greens, and eggs, plus any desired garnishes, such as olives and nut or seed “Parmesan cheese.” They are quite easy to prepare, as you can make the pesto while the potatoes are roasting in the oven, and then cook the eggs and steam the kale in a matter of a couple of minutes.

ingredients you’ll need

For the potatoes, you will need potatoes, extra virgin olive oil, sea salt, pepper, smoked paprika, dried rosemary, and garlic powder.

For the pesto, you will need broccoli, parsley, walnuts, extra virgin olive oil, lemon juice, garlic, salt, pepper, and nutritional yeast.

You will also need eggs or protein of choice (such as cooked tempeh, tofu, or chickpeas for a vegan option) and garnishes such as olives and nut or seed “Parmesan” (link to my recipe is included in the recipe card).

how to make these bowls

Start by roasting the potatoes. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place the cubed potatoes on the baking sheet and drizzle with the olive oil. Sprinkle with the salt, pepper, smoked paprika, rosemary, and garlic powder. Toss to coat and roast for 35-40 minutes, until fork tender and browned around the edges.

Meanwhile, make the broccoli pesto. Bring a medium pot of salted water to a boil and get a big bowl of ice water ready. Once the water is at a rolling boil, add the broccoli florets and cook for 2 minutes. Immediately transfer the broccoli florets into the bowl of ice water. Leave the broccoli in the ice water for 3 minutes. Transfer the broccoli into a colander and let it cool for a few minutes more.

Once cool, add the broccoli to a food processor fitted with the ‘S’ blade. Add the parsley, walnuts, extra virgin olive oil, lemon juice, garlic, salt, pepper, nutritional yeast, and water. Process until smooth, adding more water as needed to thin. Taste and adjust seasonings as desired. Transfer into a container or jar until ready to serve.

Cook the eggs however you like. I scrambled mine. If using tender greens, such as baby arugula or spinach, there is no need to cook them. If using kale, steam the kale for a couple of minutes, until bright green.

To serve, add desired amount of potatoes and greens to bowls. Top with eggs, pesto, olives, and a sprinkle of nut Parmesan. Enjoy!

more egg recipes to try

I hope that you love these egg, broccoli pesto and potato bowls! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made!

Enjoy!

Egg, Broccoli Pesto + Potato Bowls

Author: Allison
Total Time: 55 minutes
Yield: 4-6 servings 1x
Diet: Vegetarian

Print Recipe

Ingredients

Scale

Roasted Potatoes

8 cups cubed yellow or red potatoes (1-inch cubes, from 6 medium potatoes)
2 tablespoons extra virgin olive oil
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
1 teaspoon smoked paprika
1 ½ teaspoons dried rosemary
½ teaspoon garlic powder

Broccoli-Parsley-Walnut Pesto

2 heaping cups broccoli florets
1 ½ lightly packed cups parsley (tough stems removed)
½ cup raw walnut halves or sunflower seeds
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
2 large garlic cloves, minced
½ teaspoon fine sea salt, plus more to taste
Freshly ground black pepper, to taste
3 tablespoons nutritional yeast
2 tablespoons water, plus more as needed to thin

For Serving

Greens, such as baby spinach or arugula, or steamed kale or collards
Eggs (1-2 eggs per person, cooked any way you like)
Pitted kalamata olives
Nut/Seed Parmesan Cheese

Instructions

Start by roasting the potatoes. Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. Place the cubed potatoes on the baking sheet and drizzle with the olive oil. Sprinkle with the salt, pepper, smoked paprika, rosemary, and garlic powder. Toss to coat and roast for 35-40 minutes, until fork tender and browned around the edges.
Meanwhile, make the broccoli pesto. Bring a medium pot of salted water to a boil and get a big bowl of ice water ready. Once the water is at a rolling boil, add the broccoli florets and cook for 2 minutes. Immediately transfer the broccoli florets into the bowl of ice water. Leave the broccoli in the ice water for 3 minutes. Transfer the broccoli into a colander and let it cool for a few minutes more.
Once cool, add the broccoli to a food processor fitted with the ‘S’ blade. Add the parsley, walnuts, extra virgin olive oil, lemon juice, garlic, salt, pepper, nutritional yeast, and water. Process until smooth, adding more water as needed to thin. Taste and adjust seasonings as desired. Transfer into a container or jar until ready to serve.
Cook the eggs however you like. I scrambled mine. If using tender greens, such as baby arugula or spinach, there is no need to cook them. If using kale, steam the kale for a couple of minutes, until bright green.
To serve, add desired amount of potatoes and greens to bowls. Top with eggs, pesto, olives, and a sprinkle of nut Parmesan. Eat!

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: Mediterranean

Keywords: broccoli pesto potato egg bowl