“Mouthwatering Vegan American Breakfast Bowl: A Delectable Sensory Experience”
This vegan American breakfast bowl recipe combines mouthwatering flavors and textures, creating a visually stunning and satisfying dish for any breakfast lover looking for a plant-based option. With its focus on quinoa, spinach, tomatoes, and avocado cream, this meal is both delicious and nutritious, making it perfect for a healthy start to the day.
Allergens
None
Ingredients
- 1. 2 cups cooked quinoa 2. 2 medium ripe avocados 3. 1/4 cup freshly squeezed lemon juice 4. 1/4 cup unsweetened almond milk 5. 1/2 teaspoon salt 6. 1/2 teaspoon ground black pepper 7. 1/4 teaspoon smoked paprika 8. 1 tablespoon extra
- virgin olive oil 9. 1 medium tomato, diced 10. 1 cup fresh spinach, chopped 11. 1/2 cup vegan sausage crumbles 12. 1/4 cup sliced green onions 13. 1/2 ripe avocado, thinly sliced
Instructions
- In a large bowl, combine the cooked quinoa with the diced tomato and chopped spinach. Set aside.
- In another bowl, blend the ripe avocados, lemon juice, almond milk, salt, ground black pepper, and smoked paprika until smooth and creamy.
- Heat the extra virgin olive oil in a skillet over medium heat. Add the vegan sausage crumbles and cook for 5 7 minutes or until heated through. Remove from heat.
- To assemble the breakfast bowl, divide the quinoa mixture among four bowls. Top each with an equal amount of the vegan sausage crumbles, followed by a generous dollop of avocado cream. Garnish with green onions and thinly sliced avocado.
Chef’s Insight
To ensure the avocado cream remains smooth, add a small amount of water if needed during blending.
Notes
For the perfect Instagram-worthy photo, use a soft daylight and place the dish on a neutral background to highlight the vibrant colors of the ingredients.