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Nourish yourself and elevate your brunch game with this incredibly satisfying vegan breakfast bowl featuring irresistible tempeh bacon. It’s a hearty, flavorful, and plant-powered meal designed to fuel your day and delight your senses.

For the Tempeh Bacon

• 1 pack tempeh
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tbsp vegetable oil
• 1 tsp liquid smoke

For the Creamy Polenta

• 1 cup cornmeal (fine or medium ground)
• 4 cups water
• 1/2 tsp salt
• 2 tsp nutritional yeast

For the Sweet Potato Hash

• 2 medium sweet potatoes, peeled and cut into small cubes
• 1 onion, finely chopped
• 2 tsp avocado oil (or other vegetable oil)
• 1/2 tsp paprika
• Salt & black pepper to taste

Optional Bowl Fillings & Toppings

• Steamed spinach or kale
• Chickpeas, roasted or seasoned
• Fresh sprouts for crunch
• Sliced avocado for healthy fats
• A drizzle of your favorite hot sauce
• Fresh cilantro or parsley, chopped

Instructions

Preparing the Tempeh Bacon

1. Carefully slice the tempeh into thin strips, aiming for uniform thickness to ensure even cooking.
2. In a shallow dish, whisk together the soy sauce, maple syrup, vegetable oil, and liquid smoke. This creates the rich, smoky marinade. Submerge the tempeh strips in the marinade, ensuring each piece is fully coated. Let it marinate for at least 20 minutes, flipping the strips halfway through to maximize flavor absorption.
3. Preheat your oven to 400 degrees Fahrenheit (200°C). Line a baking pan with parchment paper to prevent sticking and for easy cleanup.
4. Arrange the marinated tempeh strips in a single layer on the prepared pan. Bake for 10-12 minutes, or until the tempeh is crispy and golden brown around the edges. Keep an eye on it to prevent burning.

Crafting the Creamy Polenta

1. In a medium-sized pot, bring 4 cups of water to a rolling boil over high heat.
2. Gradually add the cornmeal and salt to the boiling water, whisking continuously to prevent any lumps from forming. Reduce the heat to low and continue to whisk until the polenta begins to thicken, typically within a few minutes.
3. Cover the pot and allow the polenta to simmer gently on low heat for about 30 minutes. Stir it every 5-7 minutes to prevent it from sticking to the bottom and to ensure a creamy consistency. If it becomes too thick, you can add a splash of water or plant milk.
4. Once cooked, remove the pot from the heat and stir in the nutritional yeast. This adds a wonderful savory, “cheesy” flavor that complements the other components of the bowl.

Preparing the Sweet Potato Hash

1. Peel your two sweet potatoes and cut them into small, uniform cubes. This helps them cook quickly and evenly.
2. Bring a separate pot of water to a boil. Add the sweet potato cubes and boil them for about 5 minutes, or until they are tender when pierced with a fork but still hold their shape. Drain thoroughly.
3. While the sweet potatoes boil, heat the avocado oil in a medium skillet over medium heat. Add the finely chopped onion to the pan and sauté for 2-3 minutes, until softened and translucent.
4. Add the boiled sweet potato cubes, paprika, salt, and pepper to the skillet with the onions. Mix everything together gently and continue to cook for another 5-7 minutes, allowing the sweet potatoes to crisp up slightly and absorb the flavors.

Assembling Your Nourishing Vegan Breakfast Bowl

1. To assemble, spoon a generous portion of the creamy polenta into the base of each bowl. Arrange the tempeh bacon strips and sweet potato hash alongside. Finally, add your choice of optional fillings like steamed spinach, chickpeas, fresh sprouts, and avocado slices. Serve immediately and enjoy your wholesome, delicious brunch!