Sweet Potato Breakfast Bowl
by Karissa's Vegan Kitchen
This sweet potato breakfast bowl makes for a healthy start to your day.
Servings: 1
Ingredients
- ½ batch tofu scramble
Roasted Sweet Potato
- 1 sweet potato
- 1 tablespoon aquafaba*
- pinch of salt
- pinch of pepper
Roasted Kale
- 2 cups chopped kale
- ½ tablespoon aquafaba
- ¼ teaspoon garlic powder
- pinch of salt
Creamy Gravy
- ½ cup almond milk
- 1 tablespoon cold water
- 2 teaspoon cornstarch or arrowroot powder
- ½ teaspoon garlic powder
- pepper to taste
- salt to taste
Instructions
- Pre-heat oven to 425F degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Peel and cube sweet potato into bite-sized pieces.
- Toss with aquafaba, pepper, and salt. Spread out on the baking sheet and roast for 30 minutes, flipping half-way.
- Toss the kale with aquafaba, garlic, and salt. Roast in the oven for 5 minutes (I move the sweet potatoes over and put the kale on the same pan for the remaining 5 mins.)
- To make the gravy, add the almond milk, garlic powder, pepper, and salt to a small pot on the stove. Mix the water and cornstarch together in a small bowl, then whisk in with the almond milk. Bring to a simmer on medium heat. Once thickened, it's ready!
Notes
Aquafaba is the liquid from a can of chickpeas. You can omit this if you don't have any, or use a little oil instead.