Tempeh Breakfast Bowl
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
Potatoes Layer
- 700 g baby potatoes cut into quarters
Tempeh Layer
- 200 g Tempeh cut into cubes
- 1/4 cup Water
- 2 tsp Soy Sauce
Vegetables Layer
- 4 cups Kale/brocoli/spinach
- 1 tbsp Water
- 1 tsp Minced Garlic
Seasonings
- 1 tsp paprika
- salt and pepper to taste
Optional
- Cheese
- Herbs (basil, chives, or parsley)
Ingredients
Potatoes Layer
Tempeh Layer
Vegetables Layer
Seasonings
Optional
|
|
Instructions
- First, add 355ml water into the inner pot of Instant Pot, place the rack and spread out the potatoes on the container.
- After that, add all the tempeh ingredients to the container and toss to coat. Cover with the lid and place on the potatoes.
- Mix the vegetables, water and garlic together in a bowl, transfer to another containers, and place on top of the dish containing the tempeh.
- Closed the Instant Pot lid, and make sure the valve is on the sealing position. Set PRESSURE COOK for HIGH at 10 minutes.
- After time is up, wait for natural release. Once the pin has drop, open the lid carefully and lift up the pans.
- Now combine everything: potatoes, veggies, and add eggs, if you like. Season with salt and pepper, herbs and cheese
- Enjoy!
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