Pizza for breakfast is all the time a good suggestion! And since our Simple Vegan Sausage Crumbles are tasty on (actual) pizza, we thought: What a few nourishing vegan breakfast bowl impressed by pizza? It’s a winner, buddies!
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: crimson onion, tomatoes, and bell pepper. Potatoes present heartiness, consolation, and that traditional 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 optionally available avocado, parsley, and sizzling sauce.
We hope you LOVE these breakfast bowls! They’re:
Fast & straightforward
Excellent 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 suggest making the tempeh sausage and roasted veggies as much as 3-4 days forward and reheating them in a forged iron skillet to assist them crisp up when able to eat.
Extra Savory Vegan Breakfasts
Should you do that recipe, tell us! Go away a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, buddies!
Servings 3 (Bowls)
- 2 medium Yukon gold potatoes, reduce into 1-inch cubes (2 potatoes yield ~3 cups or 500 g)
- 1 ½ cups cherry tomatoes, complete
- 1/2 small crimson onion, sliced (1/2 small crimson onion yields ~1 cup or 125 g)
- 1 small inexperienced 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 crimson pepper flakes (optionally available)
Preheat oven to 425 levels F (218 C) and line a baking sheet with parchment paper.
Add potatoes, tomatoes, crimson onion, and inexperienced bell pepper to the baking sheet and drizzle with olive or avocado oil. Add the Italian herbs, garlic powder, salt, and crimson pepper flakes (optionally available), and toss nicely till evenly coated.
Roast for 20-25 minutes till the potatoes are golden brown, the onions are barely caramelized, and the tomatoes are starting to burst.
Whereas your veggies roast, make the Simple Vegan Sausage Crumbles.
When the veggies and sausage are achieved, divide between serving bowls and prime with sliced avocado, parsley, and sizzling sauce (all optionally available). Leftovers preserve within the fridge for 3-4 days. Tempeh sausage will be frozen for as much as 1 month.
Reheat leftovers, coated, within the microwave or oven (in an oven-safe baking dish) or on the stovetop over low warmth till warmed by way of.
*Diet info is a tough estimate calculated with out optionally available elements.
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