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Breakfast, Lunch

Tofu Scramble, Sweet Potato & Avocado Breakfast Bowl

1 sweet potato, chopped into ½ inch cubes
1 tsp olive oil
½ tsp chilli powder
1 small red onion, diced
1 red bell pepper, diced
1 pack Bonsan Breakfast Scramble
2 handfuls of spinach
2 handfuls cherry tomatoes, halved
1 avocado, sliced
Lime wedges to serve

• Preheat the oven to 200c
• Toss the sweet potatoes in olive oil, chilli powder and salt.
• Arrange on a baking tray and bake for 30 minutes, until cooked through.
• While the sweet potatoes cook, heat some oil in a non-stick pan, add the onion, peppers and tomatoes and cook for 5 minutes until soft. Add the tofu and spinach and cook for a few minutes more, until the tofu is heated through and the spinach wilted.
• Divide the tofu scramble & sweet potato between 2 bowls, and serve with fresh slices of avocado, a handful of cherry tomatoes, and a lime wedge.

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