Aussie Morning Energy Boost Bowl
This article provides a delicious and nutritious Australian lunch recipe that is perfect for a vegan diet. It features fresh and energizing ingredients like quinoa, avocado, cucumber, carrots, spinach, cherry tomatoes, basil, sprouts, lemon, olive oil, salt, and pepper. The dish is easy to prepare and can be enjoyed on its own or with additional protein sources.
Allergens
None
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 large ripe avocado
- 1 small cucumber, sliced into ribbons
- 1 medium carrot, spiralized or julienned
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, packed
- 1/4 cup mixed sprouts (alfalfa, radish, and broccoli)
- Juice of one lemon
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until the quinoa is cooked and has absorbed all the water. Set aside.
- In a large bowl, gently toss together avocado, cucumber ribbons, carrot, baby spinach, cherry tomatoes, basil leaves, and sprouts. Add cooked quinoa and mix well.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss again to combine.
Chef’s Insight
This dish is not only delicious and nutritious but also visually appealing, making it perfect for a lunch party or gathering.
Notes
Feel free to add more vegetables or protein if desired.