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Farmers Market Vegan Breakfast Bowl

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Farmers Market Vegan Breakfast Bowl

Farmers Market Vegan Breakfast Bowl is the ultimate vegan breakfast for brunch!. This bowl is filled with scrambled tofu, baked rösti and quinoa to delight you for the day!

Farmers Market Vegan Breakfast Bowl 1

Farmers Market Vegan Breakfast Bowl

Farmers Market Vegan Breakfast Bowl

Farmers Market Vegan Breakfast Bowl is the ultimate vegan breakfast for brunch!. This bowl is filled with scrambled tofu, baked rösti and quinoa to delight you for the day!  … Print This
Serves: 4 bowls Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

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. Heat avocado oil in a skillet on medium high heat. Add the green onion, tofu and seasoning and cook, stirring constantly for 2-3 minutes. Add the red pepper and spinach. Mix well and cook for another 2-3 minutes.
  4. To prepare your hash browns, preheat the oven to 400 degrees F.
  5. 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.
  6. Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.
  7. Form into patties and place on a baking sheet lined with parchment paper.
  8. Bake for 20-25 minutes, flipping halfway through
  9. To assemble the bowls, place quinoa on the bottom, the top with tofu scramble and hash browns. Garnish with some chopped parsley and lemon.

Originally posted 2019-01-21 09:05:58.

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Other Recipes:  Poached Egg & Avocado Breakfast Salad

Notes

Nutrition Information. Serving Size: 1 bowl | Calories: 218 | Sugar: 3g | Fat: 6g | Saturated Fat: 1g | Carbohydrates: 35g | Fiber: 6g | Protein: 8g

Farmers-Market-Vegan-Breakfast-Bowl

 

Recipe Source

Originally posted 2019-01-21 09:05:58.

Found this recipe helpful? Don't forget to SHARE on Pinterest!
Other Recipes:  Ranch Turkey & Avocado Sandwich
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