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