vegan breakfast bowl

Savory, pizza-inspired vegan breakfast bowls with roasted potatoes, veggies, and tempeh sausage crumbles! Just 9 ingredients and 30 minutes required!

Savory Vegan Breakfast Bowls (Pizza-Inspired!)

potatoes

cherry tomatoes,

small red onion, sliced ((1/2 small red onion yields ~1 cup or 125 g))

green bell pepper, sliced ((1 small pepper yields ~1 cup or 88 g))

Tbsp olive or avocado oil

herbs basil

garlic powder

tsp sea salt

1/4-1/2 tsp red pepper flakes ((optional))

Easy Vegan Sausage Crumbles

Avocado ((optional))

Parsley ((optional))

Hot sauce ((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 the baking sheet and drizzle with olive or avocado oil. Add the 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 are beginning to burst.

While your veggies roast, make the Easy Vegan Sausage Crumbles.

When the veggies and sausage are done, divide between serving bowls and top with sliced avocado, parsley, and hot sauce (all optional). Leftovers keep in the refrigerator for 3-4 days. Tempeh sausage can be frozen for up to 1 month.

Reheat leftovers, covered, in the microwave or oven (in an oven-safe baking dish) or on the stovetop over low heat until warmed through.

https://www.youtube.com/watch?v=pALtcTv5H1c

Savory, pizza-inspired vegan breakfast bowls with roasted potatoes, veggies, and tempeh sausage crumbles! Just 9 ingredients and 30 minutes required!

Full Recipe: https://minimalistbaker.com/savory-vegan-breakfast-bowls-pizza-inspired/
 
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Savory Vegan Breakfast Bowls (30 Minutes!) | Minimalist Baker Recipes

This vegan breakfast bowl is loaded with air-fried tofu, chili lime sweet potatoes, ranchero black beans, and raw vegetables, served with air-fried corn tortilla strips and topped with ranchero sauce.

Vegan Breakfast Bowl

tofu

yeast

turmeric

black pepper

black salt

Ranchero sauce recipe

potato

lime

Tablespoon chili powder

black beans

Tablespoons ranchero sauce

corn tortillas

kale

grape tomatoes (cut in half)

onion

avocado

jalapeno

limes

Press tofu and cut into sized cubes.

Place tofu cubes into a bowl.

Add nutritional yeast and seasonings; toss to coat.

Eggy Tofu

Follow the exact directions for preparing the tofu.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or a silicone mat.

Baked  

Place seasoned tofu pieces into the basket, not touching each other.

Cook on 370 for 10 minutes.

Open the basket and turn the tofu pieces over.

Air fry for 10 more minutes

Air Frying

Heat a non-stick skillet to medium heat.

Add the tofu pieces.

As the tofu cooks, turn it over using a spatula and add a little vegetable broth if sticking.

Cook until brown on all sides and the marinade has diminished. 

Skillet

Make the ranchero sauce following the directions in the link provided.

Make ahead of time and reheat for a shortcut.

The sauce will last in the refrigerator for 7-10 days covered.

Ranchero Sauce, or Salsa or Hot sauce as a substitute

Cut the sweet potato into equal-sized cubes (skin on).

Place in a pan and cover with water and 1 teaspoon of salt.

Parboil for 5 minutes.

Drain and rinse with cold water.

Transfer potatoes to a refrigerator-safe container and add 1/4 cup lime juice and 1 tablespoon chili powder.

Cover and shake to cover all potatoes. Allow to marinate overnight or at least a few hours.

Air-fry potatoes in a single layer at 400 degrees for 10 minutes; check as larger-sized cubes may take a few minutes longer.

Or, roast potatoes on a baking sheet in a 400-degree oven for 30 minutes.

Chili Lime Sweet Potatoes or Roast without Marinade

Rinse and drain black beans (or substitute pinto beans)

Place beans in a  pan and add 3 Tablespoons of ranchero sauce or salsa.

Heat on medium-low and stir until heated through.

Ranchero Beans

Cut corn tortillas in strips using a pizza cutting,

Make sure they are equal in size.

Place tortillas strips on the air-fryer pan in a single layer or the base of the airfryer. Do not overlap pieces.

Brush with lime juice and sprinkle with salt or leave plain for extra flavor.

Cook at 370b degrees for 6 minutes until brown and crispy.

Air-fried Corn Tortilla Strips

Add tofu, sweet potatoes, ranchero beans, and kale in each bowl. Add avocado, red onion, tomatoes, and jalapeños to the kale. Place the tortilla strips by the beans in the corner for dipping.

Add ranchero sauce or salsa on top of the potatoes and tofu.

Serve with a lime wedge.

How to Assemble the Vegan Breakfast Bowl

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Top 2 vegan breakfast bowl recipes from across the web

The most viewed vegan breakfast bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Savory Vegan Breakfast Bowls (Pizza...

Vegan Breakfast Bowl

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