Aromatic Nordic Vegetarian Breakfast Bowl: A Symphony of Textures and Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups rolled oats 1/2 cup sun
• dried tomatoes, julienned 1/2 cup pickled red onions, thinly sliced 1/4 cup fresh dill, chopped 1/4 cup feta cheese, crumbled (or substitute with vegan feta) 1/4 cup almonds, toasted and roughly chopped 1/4 cup apple cider vinegar 1/4 cup vegetable broth Salt and pepper, to taste

Instructions

1. a. In a small bowl, soak the rolled oats in the vegetable broth for 10 minutes, allowing them to absorb the liquid and soften slightly. b. While the oats are soaking, prepare the pickled red onions by combining the apple cider vinegar with an equal amount of water in a small saucepan. Bring to a simmer, then remove from heat and add the thinly sliced red onions. Let them sit for at least 15 minutes to pickle. c. In a large mixing bowl, combine the soaked oats with sun dried tomatoes, fresh dill, crumbled feta cheese (or vegan alternative), and toasted almonds. Season with salt and pepper to taste. d. Gently toss the ingredients together until well combined. e. To serve, divide the oat mixture into 6 bowls and top each bowl with a portion of pickled red onions.

Chef’s Insight

By layering flavors and textures, this vegetarian breakfast bowl offers a delightful culinary experience that is both satisfying and refreshing. The tangy pickled red onions complement the earthy, nutty qualities of the oats, sun-dried tomatoes, and almonds, creating a harmonious balance of tastes.

Notes

Be sure to use high-quality, fresh ingredients for the best flavor and texture. Adjust seasonings to taste, as the flavors in this dish can be quite bold.