South African Vegetarian Rainbow Stacks: A Mouthwatering, Colorful Feast for the Eyes and Taste Buds
A flavorful south african breakfast perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup cooked quinoa 2 cups baby spinach, washed and dried 1 cup cherry tomatoes, halved 1/2 cup avocado, sliced 1/2 cup black beans, cooked and rinsed 1/4 cup pickled red onions, thinly sliced 1/4 cup sweet corn, fresh or canned 1/4 cup roasted butternut squash, diced 1/4 cup feta cheese (use vegan feta for a completely vegetarian dish) 2 tbsp olive oil Salt and pepper to taste
Instructions
- In a medium sized bowl, toss the cooked quinoa with a drizzle of olive oil, salt, and pepper. Set aside.
- Prepare the veggies by washing and cutting them into the desired shapes and sizes.
- Assemble each stack starting with a layer of quinoa, followed by layers of spinach, cherry tomatoes, avocado, black beans, pickled red onions, sweet corn, butternut squash, and feta cheese.
- Drizzle the top of each stack with a light drizzle of olive oil and season with salt and pepper to taste.
- Serve immediately.
Chef’s Insight
The combination of flavors and textures in this dish creates a harmonious balance that will satisfy any vegetarian palate.
Notes
Feel free to customize the stack with additional vegetables or ingredients to suit your preferences.