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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 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!

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: pink onion, tomatoes, and bell pepper. Potatoes present heartiness, consolation, and that basic 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 elective 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:

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!

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

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 3 (Bowls)

Course Breakfast, Entree

Cuisine Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

  • 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)

*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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