Healthy Breakfast Bowl
Servings: 4
Take your breakfast game to the next level by giving it a healthy, plant-powered upgrade. This healthy breakfast bowl combines homemade hashbrowns, bell pepper, a yummy tofu scramble, and avocado for a hearty meal to fuel your morning.
Equipment
- stove
Ingredients
- 2 tbsp extra-virgin olive oil divided
- 14 oz extra firm organic tofu crumbled
- 2 tbsp nutritional yeast
- ½ tsp Dijon mustard any variety
- ½ tsp sea salt, unrefined
- ½ tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp black pepper, ground
- 2 lbs golden potatoes cubed
- ½ cup red bell pepper diced
- ½ cup green bell pepper diced
- 4 green onions thinly sliced
- 1 avocado sliced
Instructions
- Drain tofu. (No need to press excess water out for this.) Crumble tofu into a medium mixing bowl. In a small bowl, stir together nutritional yeast, mustard, turmeric, salt, garlic powder, and black pepper. Add 2 teaspoons olive oil plus a little water and stir to make a smooth paste. Add to the crumbled tofu and stir well to coat. Let stand for 10-15 minutes while preparing the hash browns.
- Heat 1 tablespoon olive oil in a large non-stick skillet or well-seasoned cast iron skillet. Add the potatoes and season with a little sea salt and black pepper. Cook, turning potatoes over occasionally, until they start to brown and are just tender when pierced with the tip of a knife. Transfer to a bowl or plate and keep warm.
- Add remaining olive oil to the same skillet. Add the bell pepper and half of the green onions. Saute over medium-high heat until the peppers start to turn golden on the edges and have softened a bit. Add the partially cooked potatoes back to the pan. Continue cooking for another 10-15 minutes, or until potatoes are tender and nicely browned. Transfer the potatoes to a bowl or plate and cover to keep warm.
- Use the same skillet to cook the crumbled tofu. Place the tofu in the still-hot skillet and cook, turning the crumbles over frequently until warmed through completely.
- To assemble bowls, divide the hash browns between four bowls along with the tofu scramble. Top with avocado slices and a sprinkle of the remaining green onions. Serve immediately.
Notes
- All components of this bowl can be prepared in advance. Store in airtight containers until ready to serve. Reheat on the stovetop in a skillet or in microwave.
- Golden potatoes are used because they are buttery and soft, yet use the potatoes of your choice.
- Feel free to flavor this using taco seasoning, everything bagel seasoning or whatever you like best.
Nutrition
Calories: 430kcal, Carbohydrates: 51g, Protein: 17g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Sodium: 322mg, Potassium: 1388mg, Fiber: 11g, Sugar: 4g, Vitamin A: 850IU, Vitamin C: 91mg, Calcium: 170mg, Iron: 4mg