Vegan Brunch Bowl
INGREDIENTS
Potato Ingredients:
- 2 tablespoons safflower oil
- 1.5 lb small red yellow and purple potatoes, cut into rounds
- 1 red bell pepper, large dice
- 1 yellow bell pepper, large dice
- ½ teaspoon sea salt
- ¼ teaspoon finely ground black pepper
VeganEgg Ingredients:
- ½ cup Follow Your Heart VeganEgg
- 2 cups ice-cold water
- ½ teaspoon sea salt
- ¼ teaspoon lemon pepper
- 2 teaspoons neutral-tasting oil (safflower)
Brunch Bowl Toppings:
- 1 avocado, quartered
- 2 tablespoons fresh chives, finely chopped
- 1 watermelon radish, sliced into thin rounds
- ¼ cup Follow Your Heart Dairy-Free Finely Shredded Cheddar
INSTRUCTIONS
Pre-heat the oven to 350°.
On a large baking sheet, add oil, potatoes, and bell peppers. Toss to coat in oil. Add sea salt and pepper. Toss to coat. Roast for about 45 minutes, depending on size of cut.
To a mixing bowl, add dry VeganEgg, ice-cold water, sea salt, and lemon pepper. Whisk until uniform and slightly thickened, about 1 minute.
Heat a non-stick skillet over medium heat and add oil. Pour VeganEgg mixture into pan, and using a spatula, gently agitate and break apart mixture while cooking for approximately 8-10 minutes, or until well cooked and slightly golden.
Scoop desired amount of potatoes, peppers, and VeganEgg into each bowl.
Top VeganEgg with chives and Cheddar shreds. Add avocado and radishes and serve warm.