Greatest Vegan Breakfast Recipe: Jerk Sweet Potato Bowl

This Jerk Sweet Potato Bowl is a deliciously tasty vegan breakfast recipe. Perfect to make ahead and have on the go.

This vegan breakfast recipe is the perfect Sunday meal prep option as you prepare for the week. Packed with hearty grains, good starchy vegetables and high protein legume. Not to mention there’s lots of flavor in this one. JuiceLand’s Jerk Sweet Potato Grain Bowl inspired this jerk sweet potato bowl. Let’s Partii!

Gather Ingredients

One of the challenging things about vegan breakfast recipes can be you have to eat them fresh. They can be hard to store because they will be too soggy later or just not taste great. That’s why I love this recipe. It’s not only a great make ahead option but has all the yummy nutrients you need to get your day started off right.

Here’s what you’ll need to make this delicious creation:

Sweet potatoes
Black eyed peas
Breadcrumbs
Just About Foods Egg Substitute
Mushroom bouillon powder
Garlic powder
Curry powder
Coconut aminos
Mango
Habanero pepper
Quinoa
Coconut milk
Garlic
Kale

Just in case you’re new here one thing I always recommend when preparing to cook is to gather all of your ingredients before you get started. This will help to make your cooking experience smoother and more pleasant. Now that you’ve gathered your ingredients let’s get to work.. or dancing.. or both! 🙂

Prepare Black-eyed Pea Patty

To prepare the patty you’ll take the black-eyed peas, breadcrumbs, egg replacer, mushroom bouillon powder, garlic powder, curry powder and coconut aminos and mix them together in a bowl. Once thoroughly mixed you want to lightly mash the mixture. Ensuring that you don’t mash too much or the mixture will become too mushy.

Next take about 3 – 4 tablespoons of the black-eyed pea mixture and form a small patty. Continue this until all patties have been formed. I was able to form about six small patties. Then add to air fryer on 350* and air fry for 8 – 10 minutes. Alternatively, you may bake on 350* for 20 – 25 minutes. Once the patties are done baking set aside until the remainder of the sweet potato bowl ingredients have been prepared.

Prepare the Jerk Sweet Potato Bowl

While the black eyed pea patties are backing boil the sweet potatoes and sauté the kale. Additionally, take out the cooked quinoa and add to a non stick frying pan. Let cook over medium heat for about 3 – 4 minutes. Then add minced garlic and sauté until fragrant – typically about 2 – 3 minutes. Next add coconut milk to the quinoa garlic mixture and stir until well combined. Allow this to simmer over medium heat for about 5 – 7 minutes.

Once the black eyed pea patties, coconut garlic quinoa, sweet potatoes and kale have been cooked it’s time to assemble your bowl. Simply divide the cooked portions up evenly between two bowls and serve warm!

I hope you enjoy this warm and tasty vegan breakfast recipe. It’s deliciously easy and perfect for those going vegan because many of the flavors are familiar but it also begins to stretch your limits as a new vegan with the black eyed pea patties. Let me know if this will be a vegan breakfast recipe you plan to add to your rotation in the comments below.

Jerk Sweet Potato Bowl

0 from 0 votes

Recipe by Sagen Jackson Course: BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

876

kcal

This Jerk Sweet Potato Bowl is a deliciously tasty vegan breakfast recipe. Perfect to make ahead and have on the go.

Ingredients

1 large Sweet potatoes
1 cup Black eyed peas
1/4 cup Breadcrumbs
1 Tbsp Egg replacer
1 Tbsp Mushroom bouillon powder
1 Tbsp Garlic powder
1 Tbsp Curry powder
1/8 cup Coconut aminos
1 Mango
3 small Habanero pepper
1 cup Quinoa
1/4 cup Coconut milk
2 Tbsp Garlic
1 bunch Kale

Preparation

To prepare the patty you’ll take the black-eyed peas, breadcrumbs, egg replacer, mushroom bouillon powder, garlic powder, curry powder and coconut aminos and mix them together in a bowl. Once thoroughly mixed you want to lightly mash the mixture. Ensuring that you don’t mash too much or the mixture will become too mushy.
Next take about 3 – 4 tablespoons of the black-eyed pea mixture and form a small patty. Continue this until all patties have been formed. I was able to form about six small patties. Then add to air fryer on 350* and air fry for 8 – 10 minutes. Alternatively, you may bake on 350* for 20 – 25 minutes. Once the patties are done baking set aside until the remainder of the sweet potato bowl ingredients have been prepared.
While the black eyed pea patties are backing boil the sweet potatoes and sauté the kale. Additionally, take out the cooked quinoa and add to a non stick frying pan. Let cook over medium heat for about 3 – 4 minutes. Then add minced garlic and sauté until fragrant – typically about 2 – 3 minutes. Next add coconut milk to the quinoa garlic mixture and stir until well combined. Allow this to simmer over medium heat for about 5 – 7 minutes.
Once the black eyed pea patties, coconut garlic quinoa, sweet potatoes and kale have been cooked it’s time to assemble your bowl. Simply divide the cooked portions up evenly between two bowls and serve warm!