This savory and satisfying vegan breakfast bowl is packed with protein and veggies. Made with plant-based Just Eggs frittata, roasted potatoes & broccoli and topped with a creamy roasted tomato sauce with avocado slices. It’s the perfect way to start a busy morning.
Course: Breakfast, Brunch
Diet: Gluten Free, Vegan
Author: Nija Clark | The Vgn Way
2 large baking sheet
Glass 8" x 8" Baking Dish
large glass mixing bowl
Roasted Creamy Red Pepper Sauce (No Dairy)
12ozRoasted Red Peppers
¼cupVegan Cream Cheese
1teaspoon Nutritional Yeast
¼teaspoon Dried Basil
No-Egg Frittata - Dairy-free & Vegan
112oz bottleJust Egg
¼Red onion- diced
¼cupMushrooms - diced
¼ cupRed Peppers - diced
¼teaspoon Ground Pepper
Salt and Pepper to taste
Preheat oven to 425
Diced potato and chop broccoli. Put on two separate baking sheets. Make sure baking sheet isn’t overcrowded so vegetable roast and get crispy. If overcrowded veggies will stream and not get golden brown. Bake broccoli for 15 minutes. Bake potatoes for 25 minutes .
Roasted Creamy Red Pepper Sauce
Drain 12 oz of roasted red peppers. Drain well to ensure sauce isn’t to watery. Trader Joe’s carries a 12oz jar we like.
Add all cream cheese, nutritional yeast, dried basil and salt into blender and pulse mixture to blend well into creamy sauce
Pour into container with lid and set aside
Dice onions, bell pepper and mushrooms
Place in bowl. Pour just egg mixture into bowl. Add salt and pepper and mix well
Spray glass pyrex pan with oil. Pour mixture into pan. Place in oven and cook for 20 minutes. Remove from oven and allow to rest for 10 minutes.
Drizzle creamy roasted red pepper sauce over just egg frittata and sliced avocado
Place in 4 individual container with lid and place in refrigerator. To reheat remove lid and microwave at 1 minute increments until hot.