These vegan air fryer breakfast potatoes are crispy and easy to make. They make the perfect breakfast any day of the week: serve them up fancy with vegan bacon and tofu scramble or throw them in a wrap and eat on-the-go. Oven instructions provided.
Hey Internet, is there anyone out there who likes potatoes as much as me? They are one of those foods I could eat all day.
Potatoes comforting, filling, and they give me a ton of usable energy. But potatoes get a bad rap sometimes.
Potatoes are high in carbs, but they’re healthy carbohydrates your body needs. What’s unhealthy is what some people put on them like butter, sour cream, oil, bacon, etc.
I am not going to get into good diet/bad diet here because everyone is on their own path, but don’t let a fear of carbs keep you from enjoying one of nature’s delicious gifts.
Potatoes are low in fat and actually have a fair amount of protein. 1 medium potato (about 2 1/4″ to 3 1/4″) has over 4 grams of protein. Pair a few of those with some other sources like beans and veggies, and you have a pretty protein-packed meal.
What You’ll Need
Well, pretty obviously we’ll need potatoes. You can use any you’d like.
I used quartered baby potatoes, but you could dice up a red potato, a gold potato, a russet, or even a sweet potato (um, yes please) for this dish!
Next, you’ll need a bunch of veggies. I used bell peppers, onions, and mushrooms but you can use anything–broccoli is particularly yummy when air fried.
I also added some black beans to this recipe for a little bit more protein. Any beans (or tofu!) would work, or you can omit them.
I served up my breakfast potatoes on a bed of baby spinach, plopped on some avocado, and drizzled on the most AMAZING sauce.
I’m not trying to sound like a jerk–my Lemon Miso Tahini sauce has been raved about by my friends and by strangers on social media!
How to Make Vegan Air Fryer Breakfast Potatoes
It’s pretty easy to make these potatoes in the air fryer (see below for oven instructions).
Add your potatoes to your air fryer basket and cook them for 20 minutes at 400 degrees Fahrenheit (205 degrees Celsuis), removing the basket and shaking it frequently.
Add beans and vegetables and cook 10 – 15 more minutes until potatoes are soft or crispy, according to preference. Continue shaking frequently to ensure all sides are getting crispy, but you may choose to stir them with a cooking spoon.
How to Make Vegan Oven Roasted Breakfast Potatoes
If you’re baking the potatoes in your oven, spread them out on a lined baking tray and bake for 25-30 minutes in a 425 degree Fahrenheit (218 degrees Celsius) oven.
Remove the tray and flip the potatoes. Add your veggies and beans and stir.
Put the tray back in the oven for 15-20 more minutes, until the potatoes have started to get crispy and light golden brown and until all the veggies have cooked.
Serve It Up
Make the lemon miso tahini sauce by mixing together the ingredients in a bowl and thinning the sauce with water if needed.
Add to a bowl with spinach and whatever else you like (this would be a great complement to tofu scramble, for instance). I topped mine with some avocado. Then drizzle on your sauce and enjoy!
As always, I hope you love this recipe!
Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
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These easy vegan air fryer breakfast potatoes are a super easy and delicious, wholesome breakfast. Serve it up with some greens or to-go in a burrito and there’s a bunch of your daily veggies crossed off bright and early!
Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Soy-Free
- 3 lb potatoes, diced
- 2 bell peppers, any color, diced
- 1 onion, diced
- 15 oz mushrooms, diced
- 1 1/2 cups or 1–14 oz can black beans, drained
- Lemon Miso Tahini Sauce, optional
- Spinach and avocado for serving, optional
- IF AIR FRYING: Add potatoes to air fryer basket. Cook 20 minutes at 400 degrees F (or 205 degrees C), shaking basket frequently.
- Add beans and vegetables and cook 10 – 15 more minutes until potatoes are soft or crispy, according to preference.
- IF BAKING: Spread potatoes out on a lined baking tray and bake for 25-30 minutes in a 425 degree F (218 degrees C) oven.
- Remove the tray and flip the potatoes. Add your veggies and beans and stir. Put the tray back in the oven for 15-20 more minutes, until the potatoes have started to get crispy and light golden brown and until all the veggies have cooked.
- Make the lemon miso tahini sauce by mixing together the ingredients in a bowl and thinning the sauce with water if needed.
- Add to a bowl with spinach and whatever else you like (this would be a great complement to tofu scramble, for instance). Top with sauce mixture and enjoy!
- Refrigerate leftovers in an airtight container up to 5 days. Recommended to reheat in oven, skillet, or air fryer to retain crisp.
- Category: Entree, Side
- Method: Oven
- Cuisine: Vegan, Mexican, Breakfast
Keywords: vegan, plant-based, oil-free, gluten-free, nut-free, sugar-free, soy-free, breakfast potatoes