The Power-Packed Kung Pao Tempeh Breakfast Bowl (Your Morning Just Got EPIC!)

 Alright, friends, let's talk breakfast. Are you ever in a bit of a breakfast rut? Same old, same old? Or maybe you're looking for something that's packed with flavor, seriously satisfying, and happens to be wonderfully plant-based? Well, buckle up, because this Kung Pao Tempeh Breakfast Bowl is about to rock your morning world!

Imagine this: savory, slightly spicy, and delightfully crispy tempeh, nestled on a bed of fluffy quinoa with vibrant, crunchy veggies, all drizzled with a zingy, addictive sauce and topped with a sprinkle of toasted peanuts. Yes, for breakfast! It sounds a bit adventurous, maybe? But trust me, it’s the kind of adventure your taste buds will thank you for, and it’s surprisingly straightforward to bring together, especially if you've got some pre-marinated Kung Pao tempeh on hand (which is a total lifesaver!).

This isn't just a meal; it's an experience. It’s that perfect balance of textures and tastes that leaves you feeling energized, happy, and ready to tackle whatever the day throws at you.

Why You'll Absolutely ADORE This Breakfast Bowl:

• Flavor Explosion: Seriously, the combination of savory, sweet, spicy (you control the heat!), and nutty is just incredible.

• Texture Party: Crispy tempeh, fluffy quinoa, crunchy peppers and peanuts – it’s a dream!

• Power-Packed & Plant-Based: Loaded with protein from the tempeh and quinoa, plus good fats and vibrant veggies. It’s a fantastic vegan option that doesn’t skimp on satisfaction.

• Surprisingly Simple: While it sounds fancy (and tastes it!), the steps are really quite easy, especially if you’re using pre-flavored tempeh.

• Customizable: You can totally play around with the veggies, spice level, and even the grain!

How to Make This Kung Pao Tempeh Breakfast Bowl (It’s Easier Than It Sounds!)

We’re aiming for maximum flavor with minimal fuss here. The oven does the work for the tempeh, and the rest is just simple assembly!

First, you'll get that tempeh into a hot oven. This is where it transforms, getting all warm, a little bit crispy on the edges, and just so good. While that's baking, you'll whip up the quick and easy base – fluffy quinoa tossed with those crisp, colorful bell peppers and zesty green onions. It already looks good, right?

Then comes the magic sauce! Just a few key ingredients whisked together – soy sauce for that savory depth, sesame oil for its beautiful nutty aroma, and a pinch (or more!) of red pepper flakes for that lovely kick. Drizzle that over your quinoa mix, give it a good toss, and oh my, the aroma!

Once the tempeh is perfectly baked, you just pile it onto that beautiful quinoa, sprinkle with those crunchy peanuts, and breakfast (or brunch, or even a light lunch/dinner!) is SERVED.

The Power-Packed Kung Pao Tempeh Breakfast Bowl

Prep Time: 15 Minutes (active prep, assuming pre-cooked quinoa & pre-flavored tempeh)
Cook Time: 20 Minutes (for tempeh)
Total Time: About 35-40 Minutes
Difficulty: Surprisingly Simple!
Yield: 1 generous serving
Cuisine: Asian-Inspired
Category: Breakfast, Vegan

This Kung Pao Tempeh Breakfast Bowl is your new go-to for a vibrant, flavorful, and satisfying plant-based meal that will kickstart your day in the most delicious way!

Ingredients

• 200g Kung Pao Tempeh (look for pre-marinated tempeh, or your favorite plain tempeh that you can quickly marinate in Kung Pao sauce!)

• 100g cooked quinoa (about ½ cup cooked – meal prep this ahead of time!)

• 50g diced bell peppers (any color you love! Red, yellow, or orange look amazing)

• 30g chopped green onions (both the white and green parts for full flavor)

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon sesame oil (toasted sesame oil adds incredible depth!)

• 1 teaspoon crushed red pepper flakes (or more, or less, depending on your spice preference!)

• 1 tablespoon chopped peanuts (roasted and unsalted are great here)

Instructions

1. Prep the Oven & Bake Tempeh: First off, preheat your oven to 180°C (350°F). Spread your Kung Pao Tempeh pieces in a single layer on a baking sheet (line it with parchment paper for easy cleanup – you know I love that!). Bake for about 20 minutes, or until it's heated all the way through and getting a little bit crispy and golden on the edges. The smell will be amazing!

2. Mix the Quinoa Base: While the tempeh is doing its thing in the oven, grab a medium bowl. Add your cooked quinoa, the vibrant diced bell peppers, and those fresh chopped green onions.

3. Whip Up the Dressing: In a separate small bowl, whisk together the soy sauce, sesame oil, and crushed red pepper flakes until they’re nicely combined. Taste it – want more kick? Add a few more flakes!

4. Dress the Quinoa: Pour that lovely dressing over your quinoa and veggie mixture. Toss it all together gently so everything is lightly coated and happy.

5. Assemble Your Bowl of Awesome: Once the tempeh is perfectly baked and smelling incredible, carefully remove it from the oven. Add the warm tempeh to your bowl of dressed quinoa and veggies. Give it a gentle mix if you like, or just pile it on top!

6. Garnish & Devour: Sprinkle those crunchy chopped peanuts over the top. Now, step back and admire your masterpiece for a second… then dive in and enjoy every single bite!

Equipment (You Might Find Handy)

• Baking Sheet

• Parchment Paper (for easy cleanup!)

• Medium Mixing Bowl

• Small Bowl (for the dressing)

• Whisk or Fork

A Few Little Tips & Bright Ideas!

• Tempeh Time: If you can't find pre-flavored Kung Pao tempeh, you can use plain tempeh! Just cube it, steam it for 10 minutes (this helps it absorb marinades better and removes any bitterness), then toss it with your favorite store-bought or homemade Kung Pao sauce before baking.

• Quinoa Queen (or King!): Cook a batch of quinoa at the start of the week for super speedy bowl assembly. Rice, farro, or even cauliflower rice would also be delicious here.

• Veg Out: Feel free to add other veggies! Sautéed mushrooms, wilted spinach, shredded carrots, or edamame would all be fantastic additions.

• Spice Level Control: You are the boss of the spice! Start with a little red pepper flake and add more until it’s just right for you. A swirl of sriracha at the end is also an option for heat lovers.

• Make it Ahead? You can prep the quinoa and chop the veggies ahead of time. The sauce can be whisked and stored. Then just bake the tempeh and assemble! Leftovers (if any!) are pretty good cold or gently reheated the next day.

Nutritional Info (Just an Estimate, Folks! This is for a 100g serving size of the tempeh component as described, not the full assembled bowl)
Okay, so if we're looking at a 100g serving of just the tempeh component that has these fantastic numbers, here's a bit of a breakdown. Remember, the full bowl with quinoa, veggies, sauce, and peanuts will add to these values!

For a 100g serving (likely referring to the tempeh portion used in a larger recipe or as part of this bowl idea):
Calories: 178 kcal (about 9% of your daily needs if you're aiming for 2000 calories)
Protein: 11g (a fantastic 23% of your daily protein!)
Total Fat: 10g (16% DV)
Saturated Fat: 1g (12% DV)
Carbohydrates: 11g (4% DV)
Sugar: 0.98g (about 1% DV)
Cholesterol: 0.0mg (Zero! Great news!)
Sodium: 267mg (around 12% DV – something to be mindful of if you're watching sodium)

And look at all these amazing micronutrients you're getting (from that 100g tempeh portion)!
Manganese: 0.91mg (a whopping 46% of what you need in a day!)
Vitamin C: 17mg (21% DV)
Phosphorus: 189mg (19% DV)
Copper: 0.36mg (18% DV)
Magnesium: 64mg (16% DV)
Vitamin K: 14µg (14% DV)
Vitamin B2 (Riboflavin): 0.23mg (14% DV)
Vitamin A: 600IU (12% DV)
Iron: 2mg (12% DV)
Vitamin B3 (Niacin): 2mg (11% DV)
Vitamin B6: 0.2mg (10% DV)
Folate: 38µg (10% DV)
Potassium: 325mg (9% DV)
Calcium: 69mg (7% DV)
Zinc: 0.97mg (6% DV)
Vitamin B1 (Thiamin): 0.09mg (6% DV)
Fiber: 1g (6% DV – the full bowl will add much more fiber!)
Vitamin E: 0.62mg (4% DV)
Vitamin B5 (Pantothenic Acid): 0.25mg (2% DV)
Selenium: 1µg (1% DV)

Just a friendly heads-up! The % Daily Value (DV) helps you see how much a nutrient in a serving of food contributes to a daily diet. These percentages are generally based on a 2,000 calorie-a-day diet. And please remember, nutritional information can vary quite a bit based on the specific brands you use, how exact your measurements are, and any modifications you make. For the full bowl, you'd want to add up the values from the quinoa, veggies, sauce, and peanuts too! If super precise numbers are important to you, using your favorite nutritional calculator with all your actual ingredients is always the best way to go.

Made This? I'd Be So Thrilled to Hear About It!
If you try this Kung Pao Tempeh Breakfast Bowl, please let me know! Leave a comment and a rating below – it totally makes my day, and it helps other readers discover new favorites too! Thank you so much!

So, are you ready to upgrade your breakfast game? Go for it! Enjoy every flavorful, energizing bite!

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