Fiesta Style Breakfast Potatoes (Inspired by Cafe Gratitude)

Fiesta Style Breakfast Potatoes (Inspired by Cafe Gratitude) by Vegan À La Mode

Over Valentine’s Day weekend, Thomas and I rented a house in Venice through Airbnb. One of the reasons we selected Venice is it’s proximity to the beach and most importantly, Venice is home to Cafe Gratitude. If you follow me on Instagram, I’m sure you know what a huge fan I am of Cafe Gratitude. I eat there just about every time I’m in LA! We were lucky enough that the house we rented was so close to Cafe Gratitude that we walked there each day for breakfast. Thomas and I both LOVE potatoes so when we saw their “I Am Grounded” breakfast potatoes on the breakfast menu, we knew we had to order them. The dish was composed of roasted fingerling potatoes drizzled with cashew cream and topped with fresh pico de gallo and pineapple when ordered “fiesta style”. It was so delicious that we ordered them twice in a row! Upon returning to San Diego, I knew I would have to recreate them myself.

I’ve finally perfected the recipe and think it’s just as amazing as theirs! Also, there’s a great shortcut for this recipe to make it even easier to make. I love to eat them for dinner but they of course make a good breakfast as the name suggests. Feel free to load them up with extra toppings such as chives, green onion, or even black beans if you like your potatoes a little heartier. A great side for this dish when served at breakfast time is avocado toast or at dinner time a simple salad would accompany these well. I hope you enjoy them as much as Thomas and I do!

Fiesta Style Breakfast Potatoes (Vegan and Gluten-Free)

Inspired by Cafe Gratitude


For the potatoes:

1 lb french fingerling potatoes

1 tbsp extra virgin olive oil

1/2 tsp sea salt

1/4 tsp garlic powder

For the cashew cream:

1/2 cup raw cashews (soaked or boiled for 10 mins.)

3/4 cup unsweetened almond milk

1/2 lemon, juiced

1/2 tsp sea salt

1/4 tsp garlic powder

For the pineapple pico de gallo*:

2 large tomatoes

1 lime, juiced

1 clove garlic, minced

1/4 onion, chopped

1 jalapeno, minced

1/4 cup cilantro, chopped

1/2 tsp sea salt

1/4 cup pineapple, finely chopped


1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or a baking pat.

2. Wash the potatoes and pat dry, leaving the skins on. Slice the potatoes vertically in half and place into a large bowl. Add olive oil, salt and garlic powder. Toss well and transfer to the prepared baking sheet.

3. Bake for 20 minutes, toss potatoes then return to oven for additional 13 minutes or until fork tender.

4. Meanwhile, add the cashews, almond milk, lemon juice, sea salt and garlic powder to a high speed blender. Blend until smooth. If you have a less powerful blender, you may need to blend for up to 8 minutes.

5. In a medium bowl, add the chopped tomatoes, lime, cilantro, onion, jalapeno, pineapple, and salt. Mix well and set aside.

6. Once the potatoes are done cooking, serve and top with cashew cream, pineapple pico de gallo and cilantro for garnish. Season with salt and pepper to taste.

*Note: You can buy premade pico de gallo as a shortcut for this recipe. I like Whole Foods’ fresh pico de gallo which doesn’t have any preservatives and is organic. Also, I bought precut fresh pineapple for this recipe.

Fiesta Style Breakfast Potatoes (Inspired by Cafe Gratitude) by Vegan À La ModeFiesta Style Breakfast Potatoes (Inspired by Cafe Gratitude) by Vegan À La Mode

3 Comments on Fiesta Style Breakfast Potatoes (Inspired by Cafe Gratitude)

  1. Michelle @ Boards&Knives
    March 18, 2015 at 8:22 am (4 years ago)

    Oh yum – these potatoes are so right up my alley. I love the addition of pineapple in your pico – this looks like the perfect dish to serve at brunch!

    • Karissa Bowers
      March 18, 2015 at 12:56 pm (4 years ago)

      Thanks Michelle! These would be delicious for brunch!! Add some avocado toast, maybe tofu scramble and you’ve got a full brunch meal :)

    November 20, 2016 at 7:12 am (2 years ago)

    I made this for my wife this morning, and she absolutely loved it. I served each element separately so that she could decide how much of each she wanted. I left out the lime and jalapeño, as I did not have them on hand. We ended up freezing about 2/3 of the sauce, so if you are not a sauce person, I recommend halving the cashew sauce. Otherwise, I highly recommend, and will be making again. Thank you for posting!


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