Pressure Cooker Tempeh Breakfast Bowl
Recipe Type:
Vegetarian
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
| Recipe Yield | 14.12 oz |
| Number of Servings | 2 |
| Serving Size | 7.06 oz |
Ingredients
7.06 oz
tempeh
3.53 oz
onion
3.53 oz
bell pepper
1.77 oz
spinach
0.18 oz
garlic
0.51 fl oz
olive oil
1.01 fl oz
soy sauce
0.17 fl oz
sesame oil
0.34 fl oz
rice vinegar
1 tsp
sriracha
0.5 tsp
salt
0.5 tsp
black pepper
Directions
Step 1
Cut the tempeh into cubes.
Step 2
Chop the onion, bell pepper, and garlic.
Step 3
Heat the olive oil in the pressure cooker and sauté the onion, bell pepper, and garlic for 2 minutes.
Step 4
Add the tempeh, soy sauce, sesame oil, rice vinegar, sriracha, salt, and black pepper to the pressure cooker.
Step 5
Close the pressure cooker and cook on high pressure for 10 minutes.
Step 6
Release the pressure and open the pressure cooker.
Step 7
Add the spinach to the pressure cooker and stir until wilted.
Step 8
Serve the tempeh breakfast bowl with your favorite toppings.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 21.18 kcal | 1.06% |
| Vitamin A | 35.3 IU | 3.92% |
| Monounsaturated Fat | 0.353 g | 0% |
| Saturated Fat | 0.1412 g | 0.13% |
| Fat | 0.706 g | 0.5% |
| Carbohydrates | 1.412 g | 0.28% |
| Sodium | 56.48 mg | 11.3% |
| Fibers | 0.4236 g | 1.11% |
| Sugars | 0.1412 g | 0% |
| Protein | 1.765 g | 2.08% |
| Vitamin C | 2.118 mg | 2.35% |
| Calcium | 10.59 mg | 2.12% |
| Iron | 0.2824 mg | 0.06% |
| Potassium | 42.36 mg | 8.47% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0706 mg | 5.43% |
| Vitamin B12 | 0.0706 mcg | 2.94% |
| Vitamin E | 0.2118 mg | 1.41% |
| Zinc | 0.1412 mg | 0.03% |
| Selenium | 1.059 mcg | 0.21% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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