Pizza for breakfast is all the time a good suggestion! And since our Easy Vegan Sausage Crumbles are tasty on (actual) pizza, we thought: What a few nourishing vegan breakfast bowl impressed by pizza? It’s a winner, pals!
Simply half-hour required for this protein-packed, plant-based dish with savory roasted veggies, potatoes, and Italian-inspired tempeh sausage. Allow us to present you the way it’s achieved!
These savory, nourishing vegan breakfast bowls start with roasting a colourful array of veggies that sweeten as they cook dinner: pink onion, tomatoes, and bell pepper. Potatoes present heartiness, consolation, and that basic breakfast contact!
Whereas the veggies are roasting, it’s time to make the protein: tempeh “sausage.” Cubed tempeh takes a whirl within the meals processor with Italian-inspired spices after which will get cooked to perfection and seasoned with tamari and maple syrup for BIG taste.
The final step is to mix all of it in your favourite bowl and prime with elective avocado, parsley, and sizzling sauce.
We hope you LOVE these breakfast bowls! They’re:
Savory
Naturally candy
Fast & straightforward
Nourishing
Good for meal prep
& Remind us of pizza!
Whereas tremendous satisfying for breakfast, these bowls are a scrumptious meal any time of the day! To make them for meal prep, we advocate making the tempeh sausage and roasted veggies as much as 3-4 days forward and reheating them in a cast iron skillet to assist them crisp up when able to eat.
Extra Savory Vegan Breakfasts
In the event you do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, pals!
Servings 3 (Bowls)
- 2 medium Yukon gold potatoes, cut into 1-inch cubes (2 potatoes yield ~3 cups or 500 g)
- 1 ½ cups cherry tomatoes, whole
- 1/2 small red onion, sliced (1/2 small red onion yields ~1 cup or 125 g)
- 1 small green bell pepper, sliced (1 small pepper yields ~1 cup or 88 g)
- 2 Tbsp olive or avocado oil
- 1 ½ tsp dried Italian herbs (or sub dried basil and oregano)
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4-1/2 tsp red pepper flakes (optional)
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Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.
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Add potatoes, tomatoes, red onion, and green bell pepper to the baking sheet and drizzle with olive or avocado oil. Add the Italian herbs, garlic powder, salt, and red pepper flakes (optional), and toss well until evenly coated.
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Roast for 20-25 minutes until the potatoes are golden brown, the onions are slightly caramelized, and the tomatoes are beginning to burst.
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While your veggies roast, make the Easy Vegan Sausage Crumbles.
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When the veggies and sausage are achieved, divide between serving bowls and prime with sliced avocado, parsley, and sizzling sauce (all elective). Leftovers hold within the fridge for 3-4 days. Tempeh sausage could be frozen for as much as 1 month.
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Reheat leftovers, coated, within the microwave or oven (in an oven-safe baking dish) or on the stovetop over low warmth till warmed via.
*Diet data is a tough estimate calculated with out elective components.
Serving: 1 serving Energy: 482 Carbohydrates: 45.4 g Protein: 21.9 g Fats: 22.8 g Saturated Fats: 2.9 g Polyunsaturated Fats: 4.2 g Monounsaturated Fats: 14 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 1165 mg Potassium: 1393 mg Fiber: 5.7 g Sugar: 9.7 g Vitamin A: 418 IU Vitamin C: 52 mg Calcium: 152 mg Iron: 4.5 mg
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