Breakfast Bowl

This is a very easy Breakfast to put together and it only takes about 20 minutes from start to finish. I love preparing this in the mornings when its a relaxing day at home. You can easily prepare this meal for one or more. I like to serve this alongside tofu scramble and some fresh fruit.

INGREDIENTS:

2 potatoes, peeled and cubed into 1/2 to 1-inch pieces
1/2 onion, diced
1 bell pepper, seeded and cubed into 1/2 inch pieces
4 large button mushrooms, Sliced 1/4 inch thick
salt and pepper ( salt is optional) to taste
1 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
1 tsp parsley flakes
1/2 tsp red pepper flakes (optional)
1/4 tsp cumin
1 cup spinach

DIRECTIONS:

1. In a  large saucepan add the diced potatoes and fill with water to just cover the potatoes. Bring to a boil over medium heat and cook for 10 minutes or until fork tender but not falling apart. Drain and set aside.
2. Over medium heat in a large skillet add a splash of water to the pan along with the onion and bell pepper. Cook for 5 to 8 minutes. The onions will be translucent and the bell pepper will be crisp-tender. Add more water if needed.
3. Add the mushrooms and cook for 3-5 minutes or until the mushrooms are browned but not wilted. They should hold their shape. Remove the vegetables to a bowl and set aside.
4. In the same pan add the potatoes. Evenly spread them out into an even layer. let them cook for about 3-4 minutes on the first side. Using a spatula gently flip the potatoes over and add the seasoning. let cook for 3-4 minutes on the other side. Toss the potatoes to coat evenly with the seasonings.
5. When the potatoes are golden brown add the vegetables back in along with the spinach. Gently toss to help the spinach slightly wilt. Remove to a serving bowl and serve.