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

  Red, ripe, canned, packed in tomato juice

  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, black

  ¼ tsp or 0.5g

Directions

1. Heat olive oil on medium-high in an uncovered pressure cooker. If using an electric pressure cooker, select the sauté, brown, or simmer function. Add the chopped carrot, green bell pepper, and minced garlic, sautéing for a few minutes.
2. Add the chopped tempeh, vegetable broth, crushed tomatoes, cumin, and chili powder. Cover and bring to pressure, cooking on high for 3 minutes. For an electric pressure cooker, cover and 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 the spinach is just wilted. Season with salt and pepper to taste. Enjoy!