Invigorating Indian Vegan Breakfast Bowl

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 1/2 cup chopped kale
• 1/4 cup diced cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup chickpeas, drained and rinsed
• 1/4 cup diced avocado
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• Fresh cilantro leaves, for garnish

Instructions

1. In a small bowl, whisk together the tahini, lemon juice, water, salt, and pepper. Set aside.
2. In a large bowl, combine the cooked quinoa, chopped kale, diced cucumber, halved cherry tomatoes, drained chickpeas, and diced avocado.
3. Drizzle the tahini dressing over the quinoa mixture and toss well to coat.
4. Sprinkle the ground cumin and coriander on top of the bowl.
5. Garnish with fresh cilantro leaves before serving.

Chef’s Insight

The combination of spices brings out the authentic Indian flavors while keeping the dish vegan and healthy.

Notes

This dish is perfect for meal prep and can be enjoyed hot or cold.