Savory Vegan Breakfast Bowl

| SAVORY VEGAN BREAKFAST BOWL |

You've been asking for more high protein, savory breakfast options and I totally get it. We've all been going through an overnight oat phase and with fall and winter approaching we're looking for more warm and cozy meals to start our day.

This easy, mostly sheet pan breakfast prep is a great option because it's simple to make and is totally customizable. Switch the veggies, try it with tofu instead of sausage, roast yams or whip up quinoa instead of russet potatoes, or skip the dressing and add avocado for your healthy fats!

 

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Recipe makes two servings

Macros per serving, no sauce:

495 cals - 17g fat - 53g carbs - 32.5g protein 

 

Macros per serving, with sauce:

589 cals - 25g fat - 56g carbs - 35g protein

 

Ingredients:

2 russet potatoes, cubed 

1 tbsp avocado oil, or preferred cooking oil

12 cherry tomatoes

2 vegan sausages (these have 26g protein each!)

6 cups fresh spinach

1/2 cup micro greens

salt & pepper

 

Dressing:

2 tbsp tahini

1 lemon, juiced

1/4 cup fresh or dried chives 

1/4 cup almond milk

1/2 tsp salt

1/2 tsp black pepper

 

Recipe:

Preheat the oven to 375 F and line a large baking sheet with parchment paper.

Add the cubed russet potatoes to a bowl and season with oil, salt, pepper, and additional seasonings if desired. I like garlic and onion powder.

Spread seasoned potatoes across the baking sheet and bake for 10 minutes.

Remove potatoes from the oven and slide the potatoes to one side of the baking sheet.

Add cherry tomatoes and sliced vegan sausages and place back in the oven to bake another 20-25 minutes.

Add the fresh spinach to a pot with 1/4 cup water.

Bring to low heat and stir until the spinach is wilted.

Drain and set aside.

 

Dressing:

Add all the dressing ingredients to a high speed blender and blend until smooth. The sauce will thicken as it sits. You can adjust the texture by adding more tahini for a thicker sauce or more milk for a runnier sauce.

 

Plate everything on to two bowls or meal prep containers.

Drizzle with sauce and top with microgreens.

Enjoy!

 

 

 

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