Overhead shot of a vegan tempeh bacon, avocado, kale and mushroom sweet potato breakfast bowl.

Tempeh Bacon and Avocado Breakfast Bowl

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Stovetop, Oven
  • Cuisine: Vegan

These savory breakfast bowls will fill you up and provide all the energy you need for a busy morning. They’re rich in protein, healthy fats and fiber for a well-balanced vegan breakfast that won’t spike your blood sugar.



For the Tempeh Bacon

For the Bowls

  • 1 cup white mushrooms, sliced
  • 1 big handful chopped kale
  • 1/2 tsp avocado oil (sub extra virgin olive oil, can be omitted for oil-free)
  • 1/2 avocado
  • 1/2 small to medium baked sweet potato
  • salt and pepper
  • sauerkraut, optional


  1. To make the tempeh bacon, place the sliced tempeh in a shallow dish and add the rest of the bacon ingredients. Tilt the dish to coat each piece of tempeh. Let it sit for 5-10 minutes, the flip the sliced tempeh and let it sit another 5-10 minutes. In a pinch you can skip marinating it or if you have more time, let it sit up to an hour.
  2. Once it’s marinated for about 20 minutes, place the strips on a baking tray and bake in the oven at 450 F until crisped. You can also broil on a rack for 5-10 minutes, flipping every couple minutes until they’re crisped.
  3. While the tempeh bakes, make the kale and mushrooms. Add the mushrooms and avocado oil to a skillet and cook over medium-high heat, stirring every couple minutes until the mushrooms are starting to brown. Add the kale and green onions and cook for a few more minutes until the kale is soft and the green onions are wilted and browning.
  4. To assemble the bowls, add the cooked mushrooms, kale and green onions to a bowl along with as much avocado as desired, half a baked sweet potato (or more, if desired) and the tempeh bacon strips. Add a scoop of sauerkraut or kimchi, if you want. Season the bowl with a pinch of salt and pepper and enjoy right away or pack up as part of a meal prep.


I make the sweet potato for this in advance to speed things up. To make it, cut a medium-sized sweet potato in half and roast at 425 F, cut-side down on a baking tray until easily pierced with a fork. I use parchment paper or a silicone baking mat for easy clean up. This should take about 30 minutes but may be longer depending on the size of the sweet potato.


  • Serving Size: 1
  • Calories: 397
  • Sugar: 0 g
  • Fat: 15 g
  • Carbohydrates: 39 g
  • Fiber: 15 g
  • Protein: 22 g
  • Cholesterol: 0 g

Keywords: savory vegan breakfast, easy, tempeh bacon, low-GI, low-sugar, healthy