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Pumpkin, kale and tempeh breakfast bowl

Pumpkin, kale and tempeh breakfast bowl
5.0 7 ratings
Prep. 10min
Total 30min
4 portions
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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
Fiber 7.1 g
Saturated fat 7.4 g
Carbohydrates 16.3 g

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Australia and New Zealand

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