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

  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian



Roasted Potatoes

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

Broccoli-Parsley-Walnut Pesto

  • 2 heaping cups broccoli florets
  • 1 1/2 lightly packed cups parsley (tough stems removed)
  • 1/2 cup raw walnut halves or sunflower seeds
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 large garlic cloves, minced
  • 1/2 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


  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!
  • Category: Main Course
  • Cuisine: Mediterranean

Keywords: broccoli pesto potato egg bowl