Tempeh Breakfast Bowl
Course
Breakfast
Cuisine
Asian
Servings
Prep Time
4
servings
10
minutes
Cook Time
10
minutes
Servings
Prep Time
4
servings
10
minutes
Cook Time
10
minutes
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)
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!