Pumpkin, kale and tempeh breakfast bowl

Pumpkin, kale and tempeh breakfast bowl

5.0 7 évaluations

Prép. 10min

Total 30min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 1541.6 mg

Protides 34.2 g

Calories 2837.5 kJ / 675.5 kcal

Lipides 52 g

Fibre 7.1 g

Graisses saturées 7.4 g

Glucides 16.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Eat Well 102 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Coconut turmeric fish curry

40min

Broccoli almond soup

30min

Basil, avocado and hemp pesto

5min

Brussels sprouts with lime crumb

20min

Sweet potato and wakame patties (Jude Blereau)

1h

Mango salmon bowl

40min

Eggplant and tomato breakfast hash with crispy tempeh

40min

Thai tofu and sweet potato cakes

30min

Pea and garden mint fritters

25min

Turmeric fish

30min

Sweet and sour tempeh

50min

Grilled tofu steaks with Asian mushrooms

2h 30min