Loaded Potato Breakfast Bowl from Vegan Bowl Attack

Loaded Potato Breakfast Bowl from Vegan Bowl Attack

GUYS. I am so excited to share this book with you. I've been lucky enough to call Jackie - girlboss over at Vegan Yack Attack - a friend for a few years now, and I just love her. She is smart, witty, sassy, fun to drink with and best of all - a fantastic chef! She's pretty easy on the eyes, too. 😉 And so is her new cookbook! Vegan Bowl Attack is packed with more than 100 one-dish, plant-powered meals, and comes in a gorgeous hardcover edition. Jackie combines vegetables, protein, and whole grains in one dish to make simple and delicious meals. And who doesn't love a good bowl? It means less dishes, easier food-mixing on a single fork, and an excuse to slurp up leftovers. 
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Filled with creative recipes like Peanut Butter Pretzel Oatmeal, Tex Mex Potato Salad, Mean Green Ramen and a S'mores Pudding Bowl, this cookbook is a must-have of the summer for sure. The recipes are well thought out and because Jackie is already a superstar, you know anything you try will turn out perfectly. The accompanying photography is gorgeous, with bright and colorful photographs alongside most of the recipes in the book. I included a few of my faves from the book below - they're all on my must-make list.

First Jackie's Cherry Amaretto Ice Cream, followed by her Smoky Corn Chowder Bread Bowl (which I was luckily enough to try at the cookbook release party) and her Apple Pie Smoothie Bowl. Doesn't that last one sounds PERFECT for fall?!
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Lucky for you, even if you don't have a copy yet (they're available wherever books are sold, and also here!) we get to share with you all a favorite from the book - Jackie's Loaded Potato Breakfast Bowl! Scroll down for the recipe, and be sure to grab yourself a copy of Vegan Bowl Attack ASAP! ​

LOADED POTATO BREAKFAST BOWL

INGREDIENTS
For the potato hash:
2 teaspoons coconut oil
1½ pounds (680 g) russet potatoes, chopped
1 cup (160 g) diced white onion
1 cup (180 g) diced tomato
½ cup (75 g) diced red bell pepper
Salt and freshly ground black pepper, to taste
1 cup (20 g) firmly packed arugula

For the mushroom gravy:
1½ cups (355 ml) plus 1
tablespoon (15 ml) light coconut milk, divided
½ cup (80 g) diced white onion
2 cloves of garlic, minced
½ cup (35 g) diced baby bella mushrooms
1 tablespoon (8 g) cornstarch
3 tablespoons (12 g) nutritional yeast
1 tablespoon (15 ml) liquid aminos
Freshly ground black pepper, to taste
Vegan cheese shreds, for topping (optional)

DIRECTIONS
To make the potato hash:
Melt the coconut oil in a large pan over medium-high heat. When the 
pan is hot enough to make water sizzle, put the potatoes in. Cover and cook for 15 minutes, 
stirring occasionally. (Start your gravy now, if you can.) Add the onions to the potatoes, cover, 
and sauté until the onions become translucent. Lower the heat to medium and then add the 
tomatoes and bell pepper to the pan. Leave uncovered and sauté until the potatoes are crispy and 
cooked all the way through.

Season the hash with salt and pepper. Wait until right before serving to fold in the arugula, so 
that it does not become too limp.

To make the mushroom gravy:
Make the gravy at the same time as the potatoes if you can; I 
wouldn’t recommend doing it afterward, as the potatoes may get mushy when reheated. Coat a 
medium saucepan with 1 tablespoon (15 ml) of the coconut milk. Bring to a simmer over 
medium heat. Next, add the onion and sauté for 2 minutes and then stir in the garlic. Cook until 
the onions are almost translucent and then add the mushrooms. Sauté until the mushrooms have 
darkened and reduced in size. Sprinkle the cornstarch over the onion-mushroom mixture and stir 
until everything is coated evenly. Put the contents of the saucepan in a blender or food processor 
along with the remaining coconut milk, the nutritional yeast, and liquid aminos and pulse a few 
times for a smoother consistency.

Pour the gravy back into the saucepan and bring to a boil. Lower the heat so that the gravy 
simmers. Stir or whisk every couple of minutes until it reaches the desired thickness and then 
season with pepper.
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Divide the potato hash among 4 bowls (don’t forget to fold in the arugula first!) and top with 
cheese shreds, if using, and the gravy. Serve immediately.

Yield: Makes 2 large or 4 small servings. 

Reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.