• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Up Beet Kitchen

  • All Recipes
  • About
  • Contact
  • Workouts
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • All Recipes
  • About
  • Contact
  • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About
    • Contact
    • Workouts
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Gluten-Free Recipes

    Egg, Broccoli Pesto + Potato Bowls

    Published: Apr 5, 2021 Last Modified: Apr 5, 2021 by Allison

    1297 shares
    • Share
    • Tweet
    Jump to Recipe·Print Recipe

    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. 

    an overhead shot of two egg, pesto, and potato bowls on a blue backdrop with a decorative striped blue towel

    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. 🙂 

    a straight on shot of one of the egg, pesto, and potato bowls on a blue backdrop

    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). 

    close up overhead shot of the broccoli pesto in a bowl

    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! 

    close up overhead shot of the potatoes in a pink bowl

    overhead shot of the scrambled egg pesto broccoli bowls on a blue backdrop

    more egg recipes to try

    • Green Eggs and Yams with Pepita Cilantro Sauce
    • Vegetarian Sabich Pita Sandwiches
    • Scrambled Egg Breakfast Wraps with Butternut Squash and Pesto

    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! 

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    an overhead shot of two egg, pesto, and potato bowls on a blue backdrop with a decorative striped blue towel

    Egg, Broccoli Pesto + Potato Bowls


    ★★★★★

    5 from 1 reviews

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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

     

     

    Related

    « Vegan Banana Layer Cake with Chocolate Avocado Icing
    Vegan Fruit Pizza with Maple Orange Cashew Cream »

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Frank

      January 08, 2023 at 9:47 am

      This made a very satisfying dinner.

      ★★★★★

      Reply

    Primary Sidebar

    featured image for Up Beet Kitchen about page

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog that specializes in wholesome and feel good recipes for people on the move! I love to work with whole foods to fuel healthy, active lifestyles.

    More about me →

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
      ★★★★★
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
      ★★★★★
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
      ★★★★★
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)
      ★★★★★

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Cozy Recipes

    • featured image for the post, 1200x1200 pixles, of a serving of the salmon pesto quinoa bake on a light blue plate
      Salmon Pesto Quinoa Bake
    • featured image for the post, an overhead shot of the mole chicken, rice, salsa, and cabbage topped with Greek yogurt in a bowl on a light pink backdrop
      Mole Chicken Bowls
    • featured image for the blog post, overhead photo of a barbecue meatball bowl with quinoa, sweet potato, broccoli, and avocado sauce
      Barbecue Meatball Bowls with Avocado Goddess Sauce
    • 1200x1200 pixel featured image for this recipe, an overhead close up photo of an egg and pesto breakfast burrito sliced in half
      Egg, Pesto, and Sweet Potato Breakfast Burritos

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Upbeet Kitchen on the Foodie Pro Theme

     

    Loading Comments...