Vitality Sunrise Bowl

Allergens

Nuts (Almonds)

Ingredients

• 1 cup cooked quinoa
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cup chopped kale
• 1/2 cucumber, sliced
• 1/4 cup almonds, roughly chopped
• 1/4 cup sunflower seeds
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1 lemon, zested and juiced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa with the lemon juice and olive oil. Season with salt and pepper. Toss until well combined.
2. Add in the avocado, cherry tomatoes, chopped kale, cucumber slices, almonds, sunflower seeds, basil leaves, and parsley leaves. Gently toss until all ingredients are evenly distributed.
3. Sprinkle with lemon zest and enjoy!

Chef’s Insight

This dish is perfect for a quick yet nutritious breakfast or a satisfying lunch on-the-go.

Notes

This recipe is suitable for a vegan diet and can be adjusted to suit various dietary needs.