Description
These Vegan Breakfast Bowls are packed with lots of vegetables and protein! They’re easy to make and can be re-heated all week for an easy meal prep breakfast!
Ingredients
Scale
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 large onion, diced
- 2 cups chopped kale or spinach
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 block extra firm tofu
- 1 tablespoon tamari, or soy sauce
- 1/4 cup nutritional yeast
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric, or less if you don’t like the taste (it’s mainly just for color)
- 1/2 teaspoon granulated garlic
- 1 teaspoon black salt
- Avocado oil
- Salt and pepper
Instructions
- Heat a large skillet over medium heat and add a small amount of avocado oil. I like to use the avocado oil spray. Add the onion and bell peppers. Season with a pinch of salt and pepper and sauté until vegetables are tender and starting to brown, about 5 minutes.
- Add the pinto beans and kale and mix until the kale is just wilted. Remove mixture from the pan and set aside. Or, if you pan is extra large you can just add the tofu right in. Spray pan with a little more avocado oil and add the tofu and all remaining ingredients. Mix until combined and let cook until tofu is beginning to brown, about 5 minutes.
- Add the veggie mixture back in with the tofu and mix until combined and everything is heated through.
- Assemble your vegan breakfast bowls: Place a few scoops of the tofu mixture into a large bowl and top with your favorite toppings and a warm tortilla, if desired. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Vegan
- Method: Stovetop
- Cuisine: American
