Delicious Pesto Potato Bowl – Quick & Easy Comfort Food

Enjoy a quick and tasty Pesto Potato Bowl, combining crispy potatoes, creamy mozzarella, fresh tomatoes, and basil pesto.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 bowls

Course: Lunch

Cuisine: Vegetarian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 medium potatoes Use large, waxy potatoes for best results.
1 tablespoon spice mix Paprika and dried herbs are recommended.

For the Creaminess

200 grams mozzarella Opt for small mozzarella balls or cubed larger cheese.

For the Flavor

4 tablespoons basil pesto Use your favorite store-bought or homemade version.

For the Freshness

200 grams cherry tomatoes Halved for fresh bursts.

For the Crunch

2 tablespoons pine nuts Can substitute with roasted sunflower seeds.

To Enhance Taste

to taste salt
to taste pepper

Equipment

air fryer
Oven
Mixing Bowl
Baking sheet

Method

Step-by-Step Instructions

Preheat your air fryer to 180°C (356°F) or oven to 200°C (392°F). Peel and cube the potatoes.
Drizzle cubed potatoes with olive oil and sprinkle with spice mix. Toss to coat.
Roast the seasoned potatoes in the air fryer for 15 minutes or in the oven for 25 minutes, flipping halfway.
While potatoes are roasting, wash and halve the tomatoes.
In a serving bowl, combine roasted potatoes, halved tomatoes, mozzarella, and basil pesto.
Season with salt and pepper to taste, mix gently, and serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Ensure potato cubes are uniform for even cooking. Adjust seasoning to your taste preference and serve fresh for the best experience.

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