Savory Vegan Breakfast Bowls (Pizza-Impressed!)

Vegan breakfast bowls with tempeh sausage crumbles, roasted veggies, avocado, parsley, and hot sauce

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!

Potato, green bell pepper, tomatoes, red onion, tempeh sausage, olive oil, dried Italian herbs, red pepper flakes, garlic powder, and sea salt

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!

Sprinkling dried Italian herbs over chopped potatoes, green bell pepper, red onion, and whole cherry tomatoes

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.

Wooden spoon stirring vegan tempeh sausage crumbles in a cast iron skillet

The final step is to mix all of it in your favourite bowl and prime with optionally available avocado, parsley, and sizzling sauce.

Baking sheet with roasted potatoes, red onion, green bell pepper, and cherry tomatoes

We hope you LOVE these breakfast bowls! They’re:

Naturally candy
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!

Using a fork to pick up a bite of tempeh sausage crumbles

Prep Time 5 minutes

Prepare dinner Time 25 minutes

Whole Time 30 minutes

Servings 3 (Bowls)

Course Breakfast, Entree

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

  • 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)

*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


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