High Protein Sheet Pan Breakfast Prep | Evann Ryan
High Protein Sheet Pan Breakfast Prep
20 mins prepServes 4
Sheet pan breakfast prep because sheet pan meals are not dinner exclusive! This recipe makes meal prep easier and faster, yielding 4 servings of a high-protein, plant-based, gluten-free, and dairy-free breakfast.
Preheat oven to 375 F and line a baking tray with parchment paper. Prep your potatoes (cubed), mushrooms (halved), and cauliflower (cut into small florets). Add the prepped vegetables directly to a sheet pan or a mixing bowl. Add veggie grounds to the vegetable mix. Add olive oil, paprika, garlic powder, salt, and pepper, tossing everything to coat evenly. Spread the mixture evenly across the baking tray and bake for 25 minutes. After 25 minutes, add the chopped kale and bake for another 5-7 minutes or until everything is browned and cooked through. Plate the cooked mixture into four containers.
For the sauce: To a blender, add 3 tbsp tahini, 2 tbsp hemp hearts, 2 tbsp nutritional yeast, and ¼ tsp salt. Add water to thin, starting with 2-3 tbsp, and blend until smooth. Divide the sauce evenly over each bowl.
