Vibrant Japanese Vegetarian Breakfast Bowl

Allergens

Soy (in soy sauce or tamari), gluten (in soy sauce or tamari)

Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup shelled edamame, steamed
• 1/4 ripe avocado, sliced
• 1 cup mixed berries (strawberries, blueberries, and raspberries)
• 1/2 small cucumber, thinly sliced
• 1/4 cup baby spinach, torn
• 1 tbsp sesame seeds, toasted
• 1 tbsp pickled ginger, julienned
• 1 tsp black sesame seeds
• 1/2 cup mixed sprouts (radish, alfalfa, and pea shoots)
• Drizzle of soy sauce or tamari
• Freshly ground black pepper

Instructions

1. In a large bowl, combine the cooked quinoa with the steamed edamame. Gently mix to combine.
2. Arrange the mixed berries, cucumber slices, avocado, baby spinach, and sprouts over the quinoa edamame mixture.
3. Sprinkle with toasted sesame seeds and pickled ginger.
4. Drizzle soy sauce or tamari over the bowl and season with freshly ground black pepper.
5. Enjoy your vibrant vegetarian Japanese breakfast bowl and fuel your glow.

Chef’s Insight

The contrasting textures and flavors in this dish will awaken your senses, making it the perfect start to your day.

Notes

This recipe is designed to provide a balanced meal, full of vitamins, minerals, and antioxidants.