Pressure Cooker Tempeh Breakfast Bowl

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Carrots

  Raw

  1 medium or 61g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tempeh

  8 oz or 227g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Tomatoes

  Crushed, canned

  ½ cup or 120g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Spinach

  Raw

  4 cup or 120g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

Directions

1. Heat oil on medium-high in an uncovered pressure cooker (if using an electric pressure cooker, use the sauté, brown, or simmer function). Add carrot, green pepper, and garlic and sauté for a few minutes.
2. Add tempeh, broth, crushed tomatoes, cumin, and chili powder. Cover, bring to pressure and cook on high pressure for 3 minutes (if using an electric pressure cooker, cover, set on high for 3 minutes). Allow for a natural release.
3. Remove the cover and stir in the spinach and nutritional yeast; simmer until spinach is just wilted. Add salt and pepper, to taste (if desired). Enjoy!
4. Recipe inspired by: http://jlgoesvegan.com/tempeh-breakfast-bowl/#more-28005