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Tempeh Breakfast Bowl Image

Tempeh Breakfast Bowl

Prep Time

10 minutes

Cook Time

10 minutes

Servings

4 servings

Ingredients

Potatoes Layer

700 g

baby potatoes, cut into quarters

Tempeh Layer

200 g

Tempeh, cut into cubes

1/4 cup

Water

2 tsp

Soy Sauce

Vegetables Layer

4 cups

Kale/brocoli/spinach

1 tbsp

Water

1 tsp

Minced Garlic

Seasonings

1 tsp

paprika

-

salt and pepper, to taste

Optional

-

Cheese

-

Herbs (basil, chives, or parsley)

Instructions

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  1. First, add 355ml water into the inner pot of Instant Pot, place the rack and spread out the potatoes on the container.
  2. After that, add all the tempeh ingredients to the container and toss to coat. Cover with the lid and place on the potatoes.
  3. Mix the vegetables, water and garlic together in a bowl, transfer to another containers, and place on top of the dish containing the tempeh.
  4. Closed the Instant Pot lid, and make sure the valve is on the sealing position. Set PRESSURE COOK for HIGH at 10 minutes.
  5. After time is up, wait for natural release. Once the pin has drop, open the lid carefully and lift up the pans.
  6. Now combine everything: potatoes, veggies, and add eggs, if you like. Season with salt and pepper, herbs and cheese
  7. Enjoy!