Duuuuuude I love Jackie Sobon. She’s the phenomenal photographer and blogger behind one of my longtime, very most favorite food blogs, Vegan Yack Attack. I am beyond stoked that she’s put her recipe developing and photography skills into this amazing book that, if I may be so bold, I think she actually wrote specifically FOR me. Behold: Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power.

I frigging love food in bowls! How many Bowl of Stuff posts have I written? Too many! It’s just a concept that never gets old – a big ‘ol bowl piled high with delicious stuff of varying tastes, textures and temperatures. It’s just a really great meal no matter how to shake it (don’t shake it, it’s a bowl. Bowls don’t have lids.)

I decided to share this recipe because despite being a level eight vegan, breakfast is still a struggle. It’s just tough to find something tasty, healthy, filling, and fast. Cereal is not food. Oatmeal is gross. What’s a girl to do? The Loaded Potato Bowl is there for me, and it can be there for you, too.

Print Recipe
5 from 1 vote

Loaded Potato Breakfast Bowl

This recipe is shared with permission from Jackie Sobon, author of Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power.
Course: Breakfast
Cuisine: American
Keyword: breakfast bowl, plant based, vegan


For the potato hash:

  • 2 teaspoons coconut oil
  • 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:

  • 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


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.
  • 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.

Recipe & photo used with permission from Jackie Sobon. This post contains affiliate links, which means that if you click on one of the product links, I’ll receive compensation.