South African Vegetarian Bobotie Breakfast Bowl – A Mouthwatering Sensory Experience!

Allergens

Nuts (almonds)

Ingredients

• 1 cup uncooked quinoa
• 1 cup green lentils
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp ground coriander
• 1/4 tsp ground cloves
• 1/2 cup almonds, chopped
• 1/2 cup dried apricots, chopped
• Salt and pepper, to taste
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• Fresh parsley, for garnish
• Fresh cilantro, for garnish

Instructions

1. Cook quinoa and lentils according to package instructions. Set aside.
2. In a large pan, heat olive oil over medium heat. Add onion and sauté until softened, about 3 4 minutes.
3. Stir in garlic and ginger, cook for an additional minute.
4. Add spices (cinnamon, nutmeg, allspice, coriander, cloves) and stir to combine.
5. Add cooked quinoa and lentils to the pan, along with chopped almonds and apricots. Season with salt and pepper. Stir well and cook for an additional 2 3 minutes. Remove from heat.
6. To assemble, divide the spiced quinoa and lentil mixture into six bowls. Top each bowl with avocado slices, cherry tomatoes, cucumber slices, fresh parsley, and fresh cilantro.

Chef’s Insight

This recipe combines the flavors of South African cuisine with a vegan twist, making it perfect for breakfast or brunch.

Notes

Serve this dish with a side of fresh fruit salad or yogurt for added nutrition and variety.