Vegan Gluten Free Breakfast Bowl Recipes
PLANT PROTEIN POWER VEGAN BREAKFAST BOWLS
With over 20 grams of protein and 12 grams of fiber per serving, this breakfast keeps me full for HOURS. Plus, it's delicious and perfect for prepping ahead. Love this breakfast recipe!
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 20m
Number Of Ingredients 20
Steps:
- Have two or three serving bowls out and ready to fill.
- Make the scrambled tofu. Drain the tofu and set it on a large cutting board. Mash with a potato masher. Set a large skillet over medium heat. When hot, add 2 teaspoons olive oil. Add garlic, oregano, cumin, turmeric, salt, and pepper. Cook, stirring frequently, until fragrant - about 1 minute. Add tofu and stir well to incorporate spices and garlic. Cook, stirring occasionally, until heated through, about 5 minutes. Divide scrambled tofu between bowls.
- Heat the beans. Return skillet to burner. Add remaining 1 teaspoon oil. Add beans, chili powder, and cumin. Cook, stirring occasionally, until heated through, about 2 minutes. Taste and add salt if desired. Transfer to bowls.
- Finish assembling bowls. Add cherry tomatoes and avocado slices. (I like to add a pinch of kosher salt to each). Top with assorted toppings and serve.
Nutrition Facts : ServingSize 1 /3 of recipe, Calories 625 kcal, Sugar 4 g, Sodium 1024 mg, Fat 26 g, SaturatedFat 4 g, Carbohydrate 67 g, Fiber 26 g, Protein 37 g
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