Instant Pot Tempeh Breakfast Bowl

Prep Time: 10 minutes Cook Time: 10 minutes Servings: Yield: 4 servings Source:

Ingredients

POTATO LAYER

1 28-oz bag new or baby Potatoes, , cut into quarters

TEMPEH LAYER

¼ cup water

2 tablespoons maple syrup

2 teaspoons soy sauce

1 teaspoon Sriracha, or your favorite hot sauce, to taste

1 8-oz package tempeh, , cut into small cubes (or *use hemp tofu to make soy-free)

KALE LAYER

4 cups chopped kale

2 tablespoon nutritional yeast

1 tablespoon water

1 teaspoon minced garlic

POTATO SEASONING

1 teaspoon smoked paprika

Salt and pepper, to taste

Directions

FOR THE POTATO LAYER:

Add 1½ cups (355 ml) water to your Instant Pot, add a vegetable steamer and spread out the potatoes.

FOR THE TEMPEH LAYER:

Add all the tempeh ingredients to a short Pyrex pan and toss to coat. Cover with foil and place on the potatoes.

FOR THE KALE LAYER:

Mix the kale, nutritional yeast, water and garlic together in a mixing bowl, transfer to a short Pyrex pan, cover with foil and place on top of the dish containing the tempeh. If you like your tempeh less cooked, wrap in foil, then put in the Pyrex.

Cook on high pressure for 10 minutes. Let the pressure release naturally.

Once the pressure indicator goes down, remove the lid and carefully lift out the pans.

FOR THE POTATO SEASONING:

Toss the potatoes in a large bowl with the paprika, then add salt and pepper to taste. Serve in a bowl in layers or on a plate. Either way, it’s a meal that can’t be beat!

Notes

I use a Pyrex 3-cup (700-ml) small rectangular pan for this. You can fit two on top of the rack included with your Instant Pot and you can even store the leftovers right in the cooking containers! Be sure to take a look at My Favorite Accessory Page for more options.

Nutrition

Amount Per Serving Calories 438 Total Fat 13g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 8g Cholesterol 0mg Sodium 350mg Carbohydrates 64g Fiber 9g Sugar 11g Protein 26g