I ate a bowl of leftover cheese crackers for breakfast. I didn’t feel like making food for myself when the kids ate in the morning, but then when 10am rolled around, I couldn’t help but forage for snack leftovers. Then my kids barely touched their lunch, so their cold quesadillas would be mine. No matter. I like their kid food, to be honest, and I don’t want anything to go to waste. But by dinnertime, I’m ready for something a bit more grown up.

This recipe takes one sheet pan and only a handful of ingredients—many of which you may have on hand. It’s based on the Sweet Potato, Sausage + Apple Bake I shared a couple years ago over at Coffee + Crumbs, but this version uses bell peppers and white potatoes seasoned with paprika and oregano. It’s easy to toss together and makes a perfect weeknight meal!