Pizza for breakfast is always a good idea! And since our Easy Vegan Sausage Crumbles are tasty on (real) pizza, we thought: What about a nourishing vegan breakfast bowl inspired by pizza? It’s a winner, friends!
Just 30 minutes required for this protein-packed, plant-based dish with savory roasted veggies, potatoes, and Italian-inspired tempeh sausage. Let us show you how it’s done!
These savory, nourishing vegan breakfast bowls begin with roasting a colorful array of veggies that sweeten as they cook: red onion, tomatoes, and bell pepper. Potatoes provide heartiness, comfort, and that classic breakfast touch!
While the veggies are roasting, it’s time to make the protein: tempeh “sausage.” Cubed tempeh takes a whirl in the food processor with Italian-inspired spices and then gets cooked to perfection and seasoned with tamari and maple syrup for BIG flavor.
The last step is to combine it all in your favorite bowl and top with optional avocado, parsley, and hot sauce.
We hope you LOVE these breakfast bowls! They’re:
Savory
Naturally sweet
Quick & easy
Nourishing
Perfect for meal prep
& Remind us of pizza!
While super satisfying for breakfast, these bowls are a delicious meal any time of the day! To make them for meal prep, we recommend making the tempeh sausage and roasted veggies up to 3-4 days ahead and reheating them in a cast iron skillet to help them crisp up when ready to eat.
More Savory Vegan Breakfasts
- Vegan Chorizo Breakfast Tacos
- Fluffy Chickpea Scramble (30 Minutes!)
- Easy Baked Beans on Toast (British-Inspired)
- Scrambled Tofu Breakfast Burrito (30 Minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Savory Vegan Breakfast Bowls (Pizza-Inspired!)
Ingredients
- 2 medium Yukon gold potatoes, cut into 1-inch cubes (2 potatoes yield ~3 cups or 500 g)
- 1 ½ cups cherry tomatoes, whole
- 1/2 small red onion, sliced (1/2 small red onion yields ~1 cup or 125 g)
- 1 small green bell pepper, sliced (1 small pepper yields ~1 cup or 88 g)
- 2 Tbsp olive or avocado oil
- 1 ½ tsp dried Italian herbs (or sub dried basil and oregano)
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4-1/2 tsp red pepper flakes (optional)
FOR SERVING
- 1 batch Easy Vegan Sausage Crumbles
- Avocado (optional)
- Parsley (optional)
- Hot sauce (optional)
Instructions
- 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.
Kaitlyn says
Hello!
Do you think this would be good with some tomato sauce on top?
Ooo, yes! Great idea!
Summer says
This was delicious. I steamed the potatoes, just until they were pierce-able, and then coated them with evoo, paprika, cumin, salt and italian herbs. I seasoned the other vegetables as instructed, and roasted both (veggies on one sheet pan, potatoes on the other, both were lined with silicone baking mats for easy washing up) for 25-35 minutes. Rather than the tempeh, I did Italian herb baked tofu in the air fryer- also a recipe from MB. I served it over arugula, and topped with parsley, avocado, and a generous amount of franks red hot. Next time, I will try this with curly fry spiced breakfast potatoes!
Amazing! Thank you for sharing, Summer! xo
Amalia says
I made this so many times! I follow the ingredients exactly and serve it with the tempeh crumbles, on a bed of arugula and drizzle hot sauce on top. Flavor bomb! The only thing I noticed is that my veggies cook faster than my potatoes. After 25 minutes I remove the veggies from the baking sheet and leave the potatoes by themselves another 10 minutes or so.
Ooo that sounds delicious! Thank you for sharing your experience and modifications, Amalia! xo
Blake Spencer says
Wow! Packed with flavor! I loved it…Tastes like sausage and veggie pizza!! I followed recipe exactly. This was my first time cooking with Tempeh and I did boil for 15 minutes before adding it to food processor. I used the Lightlife brand. There was no bitterness but my “chorizo” turned out a bit dry…is this how it’s supposed to be? I think I would prefer some more moisture…maybe I didn’t process enough? Mine looked a bit chunkier than in the video now that I have looked back. I’m not sure if that would have made a difference. I will be making this again and again.
Blake Spencer says
I made this for dinner by the way!
Hi Blake, we’re so glad you enjoyed it! The tempeh does come out a bit dry, but you could add more olive oil next time and maybe process it a bit more!