This post is sponsored by Haven’s Kitchen. I only use and promote ingredients that I love and this Chimichurri is incredible!
The literal moment I put a bite of mushrooms, vegan steak, vegan eggs, potatoes and chimichurri in my mouth, I knew this is one of the best breakfasts I had ever had. These easy vegan chimichurri “steak” and potato breakfast bowls are restaurant worthy! This requires a bit of prep work, but cooking is super easy. It also is perfect for meal prepping. Put everything in a bowl and reheat for breakfast every morning, these breakfast bowls reheat really well!
What You Need For These Vegan Breakfast Bowls:
- Mushrooms: I used baby bella and some shiitakes.
- Olive Oil, Soy Sauce, Lemon Juice, Liquid Smoke, Garlic and Vegetable Broth: These are to marinate your mushrooms and make them “steaky”.
- Vegan Steak: I used Beyond “steak” tips, but you can also just used more mushrooms.
- Potatoes: I like to use red potatoes.
- Vegan Eggs: I used Just Egg.
- Haven’s Kitchen Herby Chimichurri Sauce: For topping the bowls!
These vegan chimichurri “steak” and potato breakfast bowls are something you’ll for sure start craving. I’ve been waking up thinking about how much I want one. So, then I know, it is a really good idea to prep some for the week. Cook the “steak” and potatoes together in one skillet. I like to cook my eggs in the microwave or just a separate pan as the rest cooks. Then load everything into one bowl like a delicious hash. Top with chimichurri, that honestly makes these bowls!
Why Should You Make This Incredible Plant-Based Breakfast?
- These bowls are one of the most incredible breakfasts I’ve ever had.
- They are perfect for meal prepping.
- Definitely a high-protein filling breakfast that will get you through the day.
- The potatoes are their own are what dreams are made of.
- Top them with mushrooms, “eggs” and chimichurri and you’ll fall in love.
Easy Vegan Chimichurri “Steak” and Potato Breakfast Bowls
Ingredients
For The "Steak"
- 8 Ounces Mushrooms, chopped(I used baby bella and shiitakes)
- 2 Tablespoons Olive oil
- 1 Tablespoon Soy sauce
- 1 Tablespoon Lemon juice
- 1 teaspoon Liquid smoke
- 4 Cloves Garlic, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 Cup Vegetable broth
- 6 Ounces Vegan steak, I used Beyond Steak tips or more mushrooms
For The Potatoes
- 1 Pound(16oz) Red potatoes, cut into small cubes
- 1 Tablespoon Olive oil
- 1 teaspoon Paprika
- Salt and pepper to taste
For The Rest of the Bowl
- 1 Cup Vegan eggs, cooked however you prefer
- 1/2 Cup Haven's Kitchen Herby Chimichurri*
Instructions
- First, prep the mushrooms. Add the chopped mushrooms to a large mixing bowl, Pour the olive oil, soy sauce, lemon juice, liquid smoke, garlic, salt, pepper and vegetable broth over the mushrooms. Toss to combine and then let the mushrooms marinate while you prep the potatoes.
- Add the cubed potatoes to a large pot of water. Bring to a boil. Then simmer for about 10 minutes or until fork tender. Drain the potatoes.
- Heat the olive oil for the potatoes in a large non-stick or cast iron skillet. Add the potatoes to the skillet.
- Sprinkle the potatoes with the paprika and a pinch of salt and pepper. Press the potatoes into the skillet, Sauté for a few minutes, toss then press the potatoes back down and repeat until the potatoes are golden brown. About 10 to 15 minutes. Taste and adjust seasonings.
- Push the potatoes to one side of the skillet. Then add the mushrooms, marinade and all, to the other side of skillet. Sauté the mushrooms for about 5 minutes. Then remove the potatoes from the skillet. Spread the mushrooms out into the entire skillet.
- Add the "steak" to the skillet if using and sauté with the mushrooms for about 5 minutes or until the "steak" is brown.
- Now, build you bowls. This will make about 4 bowls, divide the potatoes into 4 bowls, top with 1/4 of the "steak", about 1/4 cup of the "eggs" and then drizzle about 1/4 of the chimichurri over the bowls.
- Now, enjoy or save for breakfast throughout the week! They reheat well!
Video
Notes
Nutrition
This looks fantastic – I’m all about savory breakfasts and plan to make it one Sunday here soon :). One question though, did you drain the marinade off the mushrooms before adding them to the skillet? For others out there, Trader Joe’s also has a delicious vegan chimichurri. if you can’t find Haven’s.
You just add the marinade to the skillet with the mushrooms, no need to drain it! I’ll add that to the instructions so others aren’t confused!