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.

ingredients

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

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

method (tick as you go)

1

Preheat the oven to 200 °C.

2

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

3

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

4

Drain the kidney beans.

5

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

6

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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