“Vegan South African-Inspired Breakfast Bowl: A Culinary Adventure in Plant-Based Delights”

Allergens

Nuts (Almonds)

Ingredients

• 1 cup cooked quinoa
• 1/2 cup roasted butternut squash, diced
• 1/2 cup marinated mushrooms, sliced
• 1/4 cup fresh avocado, cubed
• 1/4 cup cherry tomatoes, halved
• 1/4 cup mixed berries
• 1/4 cup toasted almonds, chopped
• 1 tbsp capers, rinsed and drained
• 2 tsp fresh cilantro leaves, for garnish
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine the cooked quinoa with the roasted butternut squash, marinated mushrooms, avocado, cherry tomatoes, mixed berries, and capers.
2. Season with salt and pepper, to taste, and drizzle with olive oil. Toss gently to mix all ingredients evenly.
3. Transfer the mixture onto individual plates or a large serving platter.
4. Sprinkle the dish with chopped toasted almonds and garnish with fresh cilantro leaves.

Chef’s Insight

This vegan breakfast bowl captures the essence of South African flavors while showcasing the versatility of plant-based ingredients.

Notes

This recipe is suitable for vegans and those with dairy restrictions. The use of olive oil makes it heart-healthy.