Savory Vegan Breakfast Bowls (Pizza-Inspired)

Ingredients

• 2 ½ whole Yukon Gold Potatoes
• 2 cups Cherry Tomatoes
• 1 whole Red Onion
• 1 whole Green Bell Pepper
• 2 ½ tbsp Olive Oil
• 2 tsp Dried Italian Seasoning
• ¾ tsp Garlic Powder
• ½ tsp Red Pepper Flakes
• 2 packages (8 oz each) Tempeh
• 2 tbsp Soy Sauce
• 1 tsp Smoked Paprika
• 1 tsp Fennel Seed
• 1 whole Avocado
• ¼ cup Fresh Parsley

Instructions

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Spread the cubed potatoes, cherry tomatoes, sliced red onion, and green bell pepper on the baking sheet. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, and red pepper flakes. Toss well to coat evenly. Season with salt and pepper to taste.
3. Roast for 25 minutes, until the potatoes are golden brown, the onions are slightly caramelized, and the tomatoes are beginning to burst.
4. While the vegetables roast, heat a skillet over medium heat with a drizzle of olive oil. Add the crumbled tempeh and cook for 5 minutes, stirring occasionally, until lightly browned. Add the soy sauce, smoked paprika, and fennel seeds, and stir to combine. Cook for another 3-4 minutes until the tempeh is well-seasoned and slightly crispy.
5. Divide the roasted vegetables and tempeh sausage crumbles evenly among 4 bowls. Top with sliced avocado and fresh parsley. Serve immediately.