Savory Vegan Breakfast Bowls (Pizza-Inspired!)

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Vegan breakfast bowls with tempeh sausage crumbles, roasted veggies, avocado, parsley, and hot sauce

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!

Potato, green bell pepper, tomatoes, red onion, tempeh sausage, olive oil, dried Italian herbs, red pepper flakes, garlic powder, and sea salt

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!

Sprinkling dried Italian herbs over chopped potatoes, green bell pepper, red onion, and whole cherry tomatoes

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.

Wooden spoon stirring vegan tempeh sausage crumbles in a cast iron skillet

The last step is to combine it all in your favorite bowl and top with optional avocado, parsley, and hot sauce.

Baking sheet with roasted potatoes, red onion, green bell pepper, and cherry tomatoes

We hope you LOVE these breakfast bowls! They’re:

Naturally sweet
Quick & easy
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

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!

Using a fork to pick up a bite of tempeh sausage crumbles

Savory Vegan Breakfast Bowls (Pizza-Inspired!)

Savory, pizza-inspired vegan breakfast bowls with roasted potatoes, veggies, and tempeh sausage crumbles! Just 9 ingredients and 30 minutes required!
Author Minimalist Baker
Fork grabbing a bite of vegan sausage crumbles from a breakfast bowl
4.67 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 (Bowls)
Course Breakfast, Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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)



  • 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.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 482 Carbohydrates: 45.4 g Protein: 21.9 g Fat: 22.8 g Saturated Fat: 2.9 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 14 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1165 mg Potassium: 1393 mg Fiber: 5.7 g Sugar: 9.7 g Vitamin A: 418 IU Vitamin C: 52 mg Calcium: 152 mg Iron: 4.5 mg

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My Rating:

  1. 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!

  2. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo that sounds delicious! Thank you for sharing your experience and modifications, Amalia! xo

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!