“Gourmet Veggie-Packed Breakfast Bowl: A Sensory Delight for Vegetarians”

Discover a mouthwatering, aromatic, and visually stunning Gourmet Veggie-Packed Breakfast Bowl recipe that's perfect for vegetarians. This easy-to-follow, nutrient-rich meal is sure to be your new go-to for satisfying breakfasts. Make this American breakfast classic at home with fresh ingredients like quinoa, avocado, bell peppers, and cherry tomatoes, and customize it to your taste!

Time: Prep time: 10 minutes - Cook time: N/A (assuming pre-cooked quinoa) - Total time: 10 minutes

Servings: 2

Difficulty: Easy

Cuisine: American, Vegetarian

Allergens

None, except for optional feta cheese which contains dairy.

Ingredients

1. 1 cup cooked quinoa (preferably rinsed and soaked) 2. 1 large ripe avocado, sliced 3. 1 small red bell pepper, thinly sliced 4. 1 small yellow bell pepper, thinly sliced 5. 6 cherry tomatoes, halved 6. 1/2 cup baby spinach 7. 1/4 cup crumbled feta cheese (optional, for non
vegetarian diets) 8. 1 tbsp fresh cilantro leaves, chopped 9. 1 tbsp fresh basil leaves, chopped 10. Salt and black pepper to taste 11. 2 tsp extra virgin olive oil

Instructions

In a medium sized mixing bowl, combine cooked quinoa, sliced avocado, red and yellow bell peppers, cherry tomatoes, baby spinach, cilantro, and basil leaves.
Gently toss the ingredients to evenly distribute them.
Season with salt and black pepper to taste.
Divide the quinoa mixture between two bowls.
Drizzle 1 tsp of extra virgin olive oil over each bowl.
If desired, top with crumbled feta cheese.
Serve immediately.

Chef’s Insight

The balance of flavors and textures in this breakfast bowl is perfect for a vegetarian breakfast option that won't leave you feeling deprived. The combination of protein-rich quinoa, healthy fats from avocado, and an array of vegetables ensures a satisfying start to your day.

Notes

Feel free to customize the bowl with your favorite vegetables or cheese options.

Substitutions

1. For a non-vegetarian option, replace feta cheese with crumbled goat cheese or cotija cheese. 2. Replace quinoa with cooked farro or barley for an alternative grain option.

Alternative Preparations

1. Add poached eggs on top of the breakfast bowl for added protein and a more filling meal. 2. Serve over cooked, chilled brown rice instead of quinoa for a different texture and flavor.

Alternative Methods

1. If you don't have pre-cooked quinoa, follow this cooking method: Rinse 1/2 cup uncooked quinoa under cold water, then add to a saucepan with 1 cup water or vegetable broth. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for 5 more minutes. Fluff with a fork before using in the recipe.

Best Storage Practice

Store leftover cooked quinoa in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Shelf Life

Fresh ingredients like vegetables should be consumed within 1-2 days of preparation.

Plating Tips

1. Center the breakfast bowl on the plate, allowing for a visually pleasing presentation. 2. Arrange ingredients in an appealing manner, with avocado slices fanned out and vegetables evenly distributed. 3. Garnish with additional cilantro or basil leaves for added color contrast.

Nutrition Facts

Calories: 350 kcal per serving (approx.) - Protein: 12g per serving (approx.) - Fat: 22g per serving (approx.) - Carbohydrates: 40g per serving (approx.) - Fiber: 10g per serving (approx.)