Saturday, October 28, 2017

Quinoa Veggie Vegan Breakfast Bowl

There are mornings when my cold smoothie just does not satisfy. This morning it was 43 degrees outside and the last thing I wanted was a cold smoothie, even after my manure throwing work out.

If you make enough of this, it makes great leftovers for the next morning or as a snack later in the day!

½ cup quinoa (uncooked)

1 tbsp avocado oil (or coconut oil)
1 brick firm tofu
½ tsp turmeric
½ tsp chilli powder
½ tsp garlic powder
salt & pepper to taste
1 green onion, chopped
½ tomato, chopped
2 cups spinach

2 medium potatoes
¼ onion, finely chopped
1 tbsp olive oil
pinch of salt & pepper
handful parsley, or other herbs
lemon wedge


Cook quinoa according to package directions, making sure to rinse the quinoa thoroughly. set aside. I like to season my quinoa with the spices I use in the rest of the meal. It helps it all come together and taste uniformly.

Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.

Heat avocado oil in a skillet on medium high heat. Add the green onion, tofu, and seasonings and cook, stirring constantly for 2-3 minutes. Add the tomato and spinach. Mix well and cook for another 2-3 minutes.

To prepare your hash browns, preheat the oven to 400 degrees F.

Grate your potatoes and onion with a large grater, or pulse a couple times in a food processor. Using a kitchen cloth or paper towels, squeeze out as much water as possible.

Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.

Form into patties and place on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, flipping halfway through.

To assemble the bowls, place quinoa on the bottom, the top with tofu scramble and hash browns. Garnish with some chopped parsley and lemon.

No comments:

Post a Comment