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Vegan Air Fryer Breakfast Potatoes

  • Author: Liz Madsen
  • Total Time: 40 minutes
  • Yield: 8 cups 1x
  • Diet: Vegan


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


Units Scale


  • 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


  1. IF AIR FRYING: Add potatoes to air fryer basket. Cook 20 minutes at 400 degrees F (or 205 degrees C), shaking basket frequently.
  2. Add beans and vegetables and cook 10 - 15 more minutes until potatoes are soft or crispy, according to preference.
  3. 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.
  4. 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.
  5. Make the lemon miso tahini sauce by mixing together the ingredients in a bowl and thinning the sauce with water if needed.
  6. 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!
  7. Refrigerate leftovers in an airtight container up to 5 days. Recommended to reheat in oven, skillet, or air fryer to retain crisp.
  • Cook Time: 40 minutes
  • 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