Hearty Breakfast Bowl

servings 1
prep time 25 minutes

This savoury, plant-based breakfast bowl is a great brunch go-to! We have packed it full of superfoods with our Oven Baked Sweet Potato Fries, kidney beans and a kale salad. If you feel like trying something a little different, tofu is an excellent source of protein and it makes for a perfect substitute to scrambled eggs. This dish is guaranteed to set you up for the day ahead.


80g portion of Oven Baked Sweet Potato Fries
1/2 red pepper, deseeded
1/2 tin of red kidney beans

Tofu Scramble
1/3 block of tofu
1 tsp mixed herbs
Squeeze of half a lemon
1 tbsp garlic powder
1 tbsp chilli flakes
Salt and pepper to taste

Handful of kale
Handful of walnuts
Drizzle of olive oil
Salt to taste

method (tick as you go)


Preheat the oven to 200 °C.


Cook the Oven Baked Sweet Potato Fries as per the instructions on the pack.


Place the peppers on a separate tray with a drizzle of olive oil, cook for 20-25 minutes until blistered.


Drain the kidney beans.


Wash the kale leaves, mix with the olive oil, salt and top with walnuts.


Drain the tofu and crumble into a bowl, alongside the herbs, lemon juice, chilli, garlic, salt and pepper. Microwave for approximately sixty seconds.

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