Vibrant Korean Vegetarian Breakfast Bowl

Allergens

Soy, Sesame

Ingredients

• 1 cup cooked quinoa
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced
• 1/4 cup edamame, shelled and cooked
• 1/4 cup spinach, fresh and chopped
• 1/2 cup tofu, firm and cubed
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, spinach, edamame, and tofu.
2. In a small bowl, mix sesame oil, soy sauce or tamari, salt, and pepper. Drizzle over the vegetable and grain mixture.
3. Gently toss everything together to combine flavors.
4. Divide the quinoa bowl among four serving bowls, and sprinkle each with toasted sesame seeds.

Chef’s Insight

Feel free to add additional protein sources such as tempeh or a fried egg if desired.

Notes

Feel free to adjust the ingredients to suit your personal taste preferences.