Pumpkin, kale and tempeh breakfast bowl

Pumpkin, kale and tempeh breakfast bowl

5.0 7 ratings

Prep. 10min

Total 30min

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

Fiber 7.1 g

Saturated fat 7.4 g

Carbohydrates 16.3 g

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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