Protein-Packed Vegan Breakfast Bowl with Tempeh Bacon

Fuel your morning with this hearty vegan breakfast bowl featuring smoky tempeh bacon, creamy polenta, and a flavorful sweet potato hash. Customize with greens, beans, or avocado for a balanced meal.

Tempeh bacon

• 1 pack tempeh
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp vegetable oil
• 1 tsp liquid smoke

Polenta

• 1 cup cornmeal
• 4 cups water
• 1/2 tsp salt
• 2 tsp nutritional yeast

Sweet potato hash

• 2 sweet potatoes
• 1 onion, finely chopped
• 2 tsp avocado or vegetable oil
• 1/2 tsp paprika
• Salt and pepper to taste

Bowl filling options

• Steamed spinach
• Chickpeas
• Sprouts
• Avocado

Instructions

Tempeh bacon

1. Slice the tempeh into strips.
2. In a shallow dish, whisk together soy sauce, maple syrup, vegetable oil, and liquid smoke. Add the tempeh and marinate for 20 minutes, flipping halfway so each side absorbs the marinade.
3. Preheat the oven to 400°F (200°C) and line a baking pan with parchment paper.
4. Arrange the tempeh on the pan in a single layer and bake for 10–12 minutes, until slightly caramelized and crisped at the edges.

Creamy polenta

1. Bring water to a boil in a medium pot.
2. Slowly whisk in the cornmeal and salt to avoid lumps. Reduce heat to low and simmer, whisking occasionally as it begins to thicken.
3. Cover and cook on low for about 30 minutes, stirring every 5 minutes to prevent sticking and to maintain a creamy texture.
4. Remove from heat and stir in the nutritional yeast for a cheesy flavor.

Sweet potato hash

1. Peel and cut the sweet potatoes into small cubes.
2. Bring a pot of water to a boil and cook the sweet potatoes for about 5 minutes until just tender. Drain well.
3. Heat oil in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
4. Add the par-cooked sweet potatoes, paprika, salt, and pepper. Cook, stirring occasionally, for about 5 minutes until the potatoes develop a bit of color and the flavors meld.
5. To assemble: divide the polenta among bowls, top with tempeh bacon, sweet potato hash, and your chosen fillings like spinach, chickpeas, sprouts, or avocado. Serve warm.