Vegetarian Breakfast Bowl | Vegan Recipe | Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint

Name: Vegetarian Breakfast Bowl | Vegan Recipe | Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint
Prep time: 10 min
Cook time: 1 h
Ingredients: 1 cup Beyond Steak®, frozen; ½ sweet potato, medium dice; ¼ yellow onion, medium dice; 1 whole egg, fried sunny-side up; ¼ avocado, thinly sliced; Salsa verde, as needed; Extra-virgin olive oil, as needed; Kosher salt & freshly cracked black pepper, to taste

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Prep Time: 10

Cook Time: 60

Servings: 1

Vegetarian Breakfast Bowl | Vegan Recipe | Beyond MeatMenuBeyond Meat LogoBeyond Meat LogoLeft ArrowLeft ArrowPrint

Ingredients

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1 cup Beyond Steak®, frozen½ sweet potato, medium dice¼ yellow onion, medium dice1 whole egg, fried sunny-side up¼ avocado, thinly slicedSalsa verde, as neededExtra-virgin olive oil, as neededKosher salt & freshly cracked black pepper, to taste

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Instructions

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Step 1

1. Preheat an oven to 375 F. Coat the sweet potatoes lightly in olive oil and season liberally with salt and pepper. Roast for 50 minutes or until tender, flipping the pieces halfway through.

Step 2

2. Preheat a pan over medium-high heat for 30 seconds and drizzle lightly with olive oil. Add the steak to the pan and sear, tossing occasionally, for about 5 minutes or until caramelized on all sides. Set aside.

Step 3

3. Add the onions to the pan and season with salt and pepper. Sauté until translucent and browned around the edges. Toss with the steak.

Step 4

4. Once the sweet potatoes are cooked, toss them with the steak and onions, and plate everything in a serving bowl.

Step 5

5. Top the bowl with a fried egg and sliced avocado. Drizzle with salsa verde, if desired, and enjoy.