Wisconsin Potato and Vegetable Growers Association

French Roasted Potato Power Bowl

French Roasted Potato Power Bowl

Dana Rady
Lighten up your next meal with this energy-packed potato bowl recipe from Meijer, Inc., that will surely help you get through your day!
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Course Main
Servings 2 Bowls

Ingredients
  

  • 1 lb. Russet Potatoes about 2 medium potatoes, washed and diced
  • 2 Tbsp Olive Oil divided
  • Seasoning Mix
  • • ½ Tsp Dried Basil
  • • ½ Tsp Dried Thyme
  • • ½ Tsp Dried Oregano
  • • ½ Tsp Garlic Powder
  • 1 Sweet Onion diced
  • 1 Bunch Lacinato Kale washed and stripped of the rib and torn into smaller pieces
  • 1 Lemon halved
  • 2 Eggs
  • 1/4 Cup Frederik’s Honey and Sea Salt Cheddar Cheese grated
  • Salt and Pepper to taste
  • Balsamic Glaze

Instructions
 

  • Preheat oven to 425°F. To a large bowl, add the diced potatoes, 1 tbsp olive oil and the seasoning mix spices. Add a sprinkle of salt and pepper and mix well. Place potatoes on a baking sheet and roast until golden brown, about 25 minutes.
  • While the potatoes are roasting, add the additional 1 tbsp of olive oil to a large skillet. Add the onions and cook until translucent. Add the kale and a sprinkle of salt and pepper. Allow the kale to cook down, about 5 minutes. Once cooked down, add the juice of one lemon half (or both if you love lemon!)
  • In a small skillet, cook eggs your favorite way!
  • To two bowls, divide the roasted potatoes topped with the kale mixture and eggs. Sprinkle with grated cheese. Finally, drizzle with balsamic glaze and enjoy!
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