FARMERS MARKET VEGAN BREAKFAST BOWL

Please See Other Recipes

I’m back in the kitchen after a much needed week away in Mexico. How strange it was to not cook a single thing for an entire week! It was even more strange to not do any dishes for an entire week! (Which is how I usually spend a large chunk of my day after lots of recipe development.)

After being on holiday I always get really excited to cook again. Especially healthy food after a week of not so healthy indulgences. (A girls gotta have some pina coladas and ice cream once in a while after all!) So I came home, headed straight to the farmers market, grabbed some fresh ingredients and got right too it.

The great thing about this farmers market vegan breakfast bowl is that you can substitute all the veggies for what you have available and in season at your local farmers market!

I found peppers and spinach so that’s what went into mine. But maybe you’ll find some kale, tomatoes, or squash to add to your scramble!

INGREDIENTS

• 1/2 cup quinoa (uncooked)
• TOFU SCRAMBLE
• 1 tbsp avocado oil (or coconut oil)
• 1 brick firm tofu
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp garlic powder
• salt & pepper to taste
• 1 green onion, chopped
• 1/2 red pepper, chopped
• 2 cups spinach
• BAKED HASH BROWNS
• 2 medium potatoes
• 1/4 onion, finely chopped
• 1 tbsp olive oil
• pinch of salt & pepper
• GARNISH
• handful parsley, or other herbs
• lemon wedge

INSTRUCTIONS

1. Cook quinoa according to package directions. set aside.
2. Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
3. ........................................

for full recipes please see : choosingchia.com

Tweet