Revitalizing Indian Vegan Breakfast Bowl

Allergens

None

Ingredients

• 1 cup quinoa, cooked 1/2 avocado, sliced 1/2 cucumber, chopped 1/2 cup cherry tomatoes, halved 1/4 cup chickpeas, drained and rinsed 1/4 cup sprouts (radish or alfalfa) 1 tbsp sunflower seeds 1 tbsp lemon juice 2 tbsp olive oil Salt and pepper, to taste

Instructions

1. a. In a large bowl, combine cooked quinoa, avocado, cucumber, cherry tomatoes, chickpeas, and sprouts. b. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. c. Drizzle the dressing over the quinoa mixture and toss to combine. d. Top with sunflower seeds for added crunch.

Chef’s Insight

A well-balanced meal filled with plant-based protein, healthy fats, and essential vitamins to fuel your day.

Notes

This dish is ideal for those looking for a nutrient-dense, energizing breakfast that supports a vegan lifestyle.