Still A Sinner & Tempeh Breakfast Bowl

Romans 8:20-21 (erv)

Everything God made was allowed to become like something that cannot fulfill its purpose. That was not its choice, but God made it happen with this hope in view: That the creation would be made free from ruin—that everything God made would have the same freedom and glory that belong to God’s children.


How many times have you spent your devotional time praying for more patience with your family, only to find yourself screaming at your husband the same evening?

Often times, I get so frustrated with myself about certain behaviors that I just can’t seem to shake. But this verse brings me comfort. Even though we’ve asked Jesus to forgive us, and God’s given us a new Spirit, we still live in sinful bodies in a sin-filled world. So for now, we must focus on God’s grace and doing our best.

Continuing to bring my struggles and battles to God through prayer is the first and most important part of the my faith journey. Once I’ve done that, I have to accept the sin that’s living in me – because I know that Jesus’ blood covers it. One day, we’ll all be permanently separated from sin; until then, we know that we’re already loved and forgiven, and we can lean on Jesus to lead us and help us navigate through this broken world.

Growing into your best self without losing sight of God’s grace can be a tough balancing act. I pray that you’ll be able to experience both.


Think about a few of the sins that seem to continuously creep back into your life. What are they? Are they focused around a particular topic?


Spend time handing over the sins that you wrote about in your journal to the Lord today, and ask Him to continue to redeem and restore you.

Tempeh Breakfast Bowl

25 minPrep Time

20 minCook Time

45 minTotal Time

Serves 1 Bowl

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  • 1/2 package tempeh
  • 1 teaspoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 large egg
  • 1/4 cup black beans
  • 1/4 bell pepper
  • 2 tablespoons diced onion
  • 1/2 teaspoon minced garlic
  • Avocado Cream
  • 1/2 large avocado
  • 1/2 cup greek yogurt
  • 1 lime
  • 2 tablespoons fresh cilantro
  • salt


  1. Cut tempeh into slices and place in a ziploc bag
  2. Add olive oil, minced garlic, chili powder, cumin, paprika, and onion powder to bag and seal shut
  3. Shake up ziploc bag and use your hands to manipulate until all pieces of tempeh are covered in seasoning
  4. Place in the refrigerator to marinate for 15 minutes
  5. Cut onion and bell pepper into small pieces and saute in a skillet until soft and browned
  6. Preheat oven to 350 degrees and line a baking sheet with aluminum foil
  7. Spread marinated tempeh across baking sheet and bake for 10 minutes on each side
  8. Crack egg and scramble, then cook on skillet
  9. Heat black beans
  10. Add egg, beans, cooked tempeh and pepper/onion mixture to a bowl
  11. Avocado Cream
  12. Place avocado, greek yogurt, salt, and the juice from 1/4 of the lime into a food processor and blend until smooth
  13. Add cilantro to mixture and drizzle over bowl


You will have extra avocado cream, which can be stored in an airtight container in the refrigerator.

Tempeh Bowl

Avocado Cream (2 tablespoons)

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