Healthy Plant-Based Breakfast Bowl with Sprouted Whole Grain Toast
This fast, easy, healthy, plant-based breakfast bowl recipe is a simple option for busy weekday meals or weekend brunch. A little weekend meal prep means this make-ahead healthy breakfast can be ready in the time it takes to toast some Silver Hills Sprouted Bakery bread for a hot weekday morning breakfast that satisfies with whole grain goodness and plant-based protein.
Heat a large skillet over medium-high and add oil once skillet is hot.
When oil is heated, add diced hash browns, onion powder, smoked paprika, garlic powder, chili powder, and salt and pepper.
Stir until spices are coated evenly over potatoes, then cook until potatoes turn golden brown, approximately 15 minutes, stirring occasionally to prevent any burning.
While the potatoes cook, dice the pepper, red onion, mushrooms and tomato, and mince the garlic.
When potatoes are golden but still firm, turn heat down to medium and add peppers, onion, mushrooms to the skillet.
Mix ingredients until combined evenly, and cook until onions are translucent, mushrooms have softened, and hash browns are just fork tender, approximately 3—5 minutes.
Combine tomatoes and garlic in pan, cook for another 2 minutes until garlic is fragrant and tomatoes have just softened.
Take skillet off the heat and set aside.
For the tofu scramble:
In a separate small frying pan, heat oil over medium heat.
Once the oil is ready, crush tofu in pan, leaving bigger clumps as desired.
Add onion powder, garlic powder, turmeric, smoked paprika, salt and pepper, and combine until tofu is evenly coated.
Cook until tofu turns golden brown, approximately 4—5 minutes
Serve on your breakfast bowl!
To serve:
Divide breakfast mixture evenly into bowls, and top with tofu scramble, diced avocado, and green onion.
Serve alongside—or on top of!—your favourite Silver Hills Bakery bread. Enjoy!
Tips
- Try adding hot sauce to your bowl to give it an extra kick!