Pumpkin, kale and tempeh breakfast bowl

Pumpkin, kale and tempeh breakfast bowl

5.0 7 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

pumpkin cut into pieces (approx. 1½ cm)
200 g
kale ribs removed and leaves cut into strips (approx. 1 cm)
60 g
sesame oil
1 tbsp
bacon (approx. 100 g), cut into pieces (optional)
1 slice
brown onion
90 g
garlic clove
1
piece fresh ginger peeled
3 cm
salt
¼ tsp
ground black pepper
¼ tsp
water
400 g
whole egg
4
olive oil spray for frying
tempeh cut into thin slices (approx. 5 mm)
300 g
avocado flesh only, cut into thin slices
1
dukkah to serve (see Tip)
2 tbsp
sauerkraut to serve (see Tip)
80 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1541.6 mg

Protein 34.2 g

Calories 2837.5 kJ / 675.5 kcal

Fat 52 g

Fibre 7.1 g

Saturated Fat 7.4 g

Carbohydrates 16.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Show all

Avocado whip on seedy spelt bread (Post-natal)

2 h 30 min

Cauliflower hash browns with sauteed mushrooms (Noni Jenkins)

40 min

Toasted muesli

1 h 40 min

Chocolate hazelnut smoothie bowl

50 min

Breakfast bars

1 h 10 min

Stuffed Portobello mushrooms with caramelised Brussels sprouts

1 h

Poached Eggs

15 min

Caprese omelette

30 min

Vegan porridge with fruits and cinnamon

15 min

Egg and bacon breakfast baguettes

25 min

Protein packed fluffy banana pancakes

30 min

Power green smoothie

5 min

Show all