Savory Vegan Breakfast Bowl (pizza-inspired!)

Pizza for breakfast always A good idea! And since our Easy Vegan Sausage Crumbles are delicious on (real) pizza, we thought: How about a nutritious vegan breakfast bowl? inspired By pizza? It’s a winner, guys!

only 30 minutes This is necessary Protein-packed, plant based Dish with delicious roasted vegetables, potatoes and Italian-inspired tempeh sausage. Let us show you how it’s done!

Potatoes, green bell peppers, tomatoes, red onions, tempeh sausage, olive oil, dried Italian herbs, red pepper powder, garlic powder, and sea salt.

These are Delicious, nutritious Vegetarian breakfast bowls start with a colorful stir-fry of vegetables that sweeten as they cook: red onion, tomato, and bell pepper. Potatoes provide heartiness, comfort and that classic breakfast touch!

Sprinkle dried Italian herbs over diced potatoes, green bell peppers, red onions and whole cherry tomatoes.

While the vegetables are roasting, it’s time to make the protein: tempeh “sausage.” Cubed tempeh is tossed in a food processor with Italian-inspired seasonings and then boiled and cooked with tamari and maple syrup for big flavor.

Vegan Tempeh Sausage crumbles in a cast iron skillet while stirring with a wooden spoon.

The last step is to combine it all in a bowl of your choice and with the optional avocado, parsley and hot sauce.

Baking sheet with roasted potatoes, red onions, green bell peppers and cherry tomatoes

We hope you love these breakfast bowls! They are:

Naturally sweet
Fast and easy
Perfect for meal prep
And remind us of pizza!

Super satisfying for breakfast, these bowls are a delicious meal any time of day! To make these for meal prep, we recommend making the tempeh sausage and roasted vegetables 3-4 days in advance and reheating them in a cast iron skillet to help crisp them up when ready to eat.

More fun vegan breakfasts

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

Use a fork to crisp up a bite of the tempeh sausage

Q. Time 5 minutes

cooking time 25 minutes

total time 30 minutes

serving 3 (bowl)

course Breakfast, admission

cuisine Gluten-free, Italian-inspired, vegan

Freezer friendly 1 month

Does it keep? 3-4 days

  • 2 the middle Yukon gold potatoes, cut into 1-inch cubes (2 potatoes yield ~ 3 cups or 500 grams)
  • 1 ½ the cup Cherry tomatoes, whole
  • 1/2 small Red onion, chopped (1/2 small red onion yields ~1 cup or 125 grams)
  • 1 small Green bell pepper, chopped (1 small pepper yields ~ 1 cup or 88 grams)
  • 2 table spoon Olive or avocado oil
  • 1 ½ teaspoon Dried Italian herbs (or sub dried basil and oregano)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Sea salt
  • 1/4-1/2 teaspoon Stay red pepper (optional)
  • Preheat oven to 425 degrees F (218 C) and line a baking sheet with parchment paper.

  • Add potatoes, tomatoes, red onion and green bell pepper to baking sheet and drizzle with olive or avocado oil. Add Italian herbs, garlic powder, salt and red pepper flakes (optional) and toss well until evenly coated.

  • Roast for 20-25 minutes until the potatoes are golden brown, the onions are slightly caramelized and the tomatoes begin to burst.

  • While your veggies are roasting, make the Easy Vegan Sausage Crumble.
  • When vegetables and sausage are done, divide into serving bowls and top with sliced ​​avocado, parsley and hot sauce (all optional). Refrigerate leftovers for 3-4 days. Tempeh sausage can be frozen for up to 1 month.

  • Cover and reheat leftovers in the microwave or oven (in an oven-safe baking dish) or on the stovetop until warm.

*Nutrition information is a rough estimate calculated without optional ingredients.

Worship: 1 bhajana Calories: 482 Sugars: 45.4 g Protein: 21.9 g Fat: 22.8 g Saturated Fat: 2.9 g Polyunsaturated Fats: 4.2 g Monounsaturated fats: 14 g Trans fats: 0 g 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

Source link