This recipe is for all our vegan friends because one of the hardest parts about eating a more plant-based diet is giving up beloved breakfast foods—who doesn’t love the smell of frying bacon and freshly ground coffee? Plant-based breakfast substitutes (that actually satisfy and taste like breakfast) can be difficult to achieve, but we think we’ve created the perfect recipe. With a few tweaks, a lot of spices, and all the delicious toppings, here is our plant-based take on a breakfast scramble—bon appétit!
Prep Time: 15 Minutes
Cook Time: 1 Hour
Serving Size: 4
BREAKFAST SCRAMBLE INGREDIENTS:
1 package Soyrizo
1 lb red potatoes chopped into bite sized pieces
2 red bell peppers roughly chopped into bite sized pieces
1 yellow onion roughly chopped into bite sized pieces
1 head kale chopped into bite sized pieces
2 tbsp olive oil
2 tbsp garlic powder
1 tbsp chili powder
2 tbsp cumin
1 tsp lime juice
salt and pepper to taste
**when possible, we recommend buying organic produce
SERVING INGREDIENTS:
Salsa Verde - we love Trader Joe’s
Chopped or mashed avocados
Tortillas (if you want to make a burrito)
DIRECTIONS:
Preheat oven to 400 degrees. Lay out chopped potatoes on baking sheet and sprinkle with 1 tbsp olive oil, 1 tbsp garlic powder, and 1 tbsp cumin. Bake in the oven for 30-40 minutes or until fork tender.
While the potatoes are cooking, wash and chop remaining vegetables and set aside. When potatoes have 5-10 minutes left in the oven, heat remaining tablespoon of olive oil in a large skillet over high/medium heat and toss in bell peppers and onion. Cook and stir until vegetables become soft and onions translucent.
Reduce heat to medium/low and toss in cooked potatoes and remaining spices. Stir frequently until all ingredients are mixed before adding in the package of soyrizo and kale. Cover and cook over low heat for 5-10 minutes for all ingredients and spices to blend.
Serve in a bowl with toppings or wrap in a tortilla for a breakfast burrito.
This meal works really well as a re-heat meal for busy mornings so don’t be afraid to make a bulk batch for the entire week!
What are your favorite meatless, dairy-free breakfast recipes? Share with us onFacebook andInstagram!
