A healthy, filling, and super easy breakfast recipe to make if you have a slow morning at home and want to eat more than your usual toast or cereal. The best part is that the only dishes you will need to wash are your cutting board, knife, and baking pan.
This recipe includes tempeh, and if you’re not on the tempeh train yet, let me tell you, you’re missing out! Tofu’s yummy cousin is made out of fermented soybeans, has a slightly nutty flavour, and is packed full of protein. You can usually find it in your local grocery store with the fake meats.
This recipe was adapted from Thug Kitchen Party Grub.
Ingredients:
2 russet potatoes
1 fist-sized sweet potato
8 oz. tempeh
1 large bell pepper
½ yellow onion
¼ cup vegetable broth or water
30 ml (2 tbsp) olive oil
Juice of 1 lime
2 cloves garlic, minced
15 ml (1 tbsp) chilli powder
5 ml (1 tsp) paprika
2.5 ml (½ tsp) cumin
2.5 ml (½ tsp) salt
Optional: shredded cheese, ketchup
- Preheat your oven to 400 degrees.
- Chop the potatoes (with the skin still on) into chunks about the size of your thumbnail. Do the same for the bell pepper, onion, and tempeh.
- Throw all the ingredients into a baking pan, making sure all the veggies are evenly coated with oil and spices.
- Cover the pan with tinfoil and bake for 20 minutes, then take off the tinfoil and cook for another 25 minutes.
- If you want to add cheese, grate it over top while it’s still hot from the oven. Serve with ketchup if you so desire.
Image: Andrea Sadowski/The Cascade
Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.
