Delightful Vegan Chilean Breakfast: Avocado Toast with Roasted Tomatoes & Quinoa Bowl

Discover the perfect vegan twist on a traditional Chilean breakfast with this easy-to-prepare meal featuring creamy avocado toast, succulent roasted tomatoes, and a nutritious quinoa bowl. Explore the rich flavors of Chilean cuisine while embracing a plant-based lifestyle with this delightful vegan breakfast option.

🕒 1. Prep Time: 10 minutes 2. Cook Time: 20 minutes 3. Total Time: 30 minutes

🍽 Servings: 4

🔥 Difficulty: Easy

🌎 Cuisine: Chilean, Vegan

Allergens

N/A (Gluten-free if using gluten-free bread)

Ingredients

1. 2 ripe avocados 2. 4 slices of whole grain bread 3. 8 cherry tomatoes 4. 1 cup cooked quinoa 5. 1/4 cup black beans, canned or cooked 6. 1/4 cup diced red onion 7. 1/4 cup chopped cilantro 8. 1 tablespoon olive oil 9. Salt and pepper to taste 10. Optional: 1 teaspoon of chili flakes for added heat

Instructions

Preheat the oven to 350°F (180°C). Slice cherry tomatoes in half and place them on a baking sheet, drizzle with olive oil, salt, and pepper. Roast in the oven for 20 minutes or until they are slightly softened.
While the tomatoes are roasting, toast the bread slices until golden brown. Spread each slice of bread with avocado to create a creamy base.
In a mixing bowl, combine cooked quinoa, black beans, diced red onion, and chopped cilantro. Add salt, pepper, and chili flakes (optional) for additional heat. Mix well and adjust seasoning as needed.
Once the tomatoes are roasted, remove them from the oven and let them cool slightly. Place two halves of roasted tomato on top of each avocado toast slice.
Finish off by placing a generous scoop of the quinoa mixture atop the tomatoes, ensuring an even distribution of flavor and texture. Serve immediately and enjoy your delicious vegan Chilean breakfast!

Chef’s Insight

This vegan Chilean breakfast is not only delicious but also packed with essential nutrients like protein, fiber, and antioxidants. It offers a satisfying meal option for those following a plant-based diet or looking to incorporate more vegetarian dishes into their routine.

Notes

1. Feel free to adjust the spiciness of the dish by adding more or fewer chili flakes as desired. 2. This recipe can be easily doubled or tripled for larger gatherings or meal prep purposes.

Substitutions

1. For a gluten-free option, use gluten-free bread. 2. You can replace cherry tomatoes with any variety of tomatoes you prefer. 3. Use other beans like kidney or black-eyed peas as a substitute for black beans. 4. Feel free to experiment with different vegetables and herbs according to your taste preference.

Alternative Preparations

1. For a heartier meal, add a side of vegan cheese or plant-based yogurt. 2. Swap avocado toast for smashed chickpeas or marinated tofu as an alternative protein source. 3. Serve with fresh fruit salad on the side for a complete and balanced breakfast.

Alternative Methods

1. You can grill the tomatoes instead of roasting them in the oven for an additional smoky flavor. 2. Toast the bread slices in a toaster or toaster oven for convenience.

Best Storage Practice

Store cooked quinoa, black beans, and roasted tomatoes separately in airtight containers in the refrigerator for up to 3-4 days. Assemble the dish fresh when ready to eat for optimal taste and texture.

Shelf Life

1. Cooked quinoa can last up to 5 days in the fridge. 2. Black beans can last up to 4 days in the refrigerator if stored properly. 3. Roasted tomatoes can be kept in an airtight container in the refrigerator for up to 4 days.

Plating Tips

1. Arrange the avocado toast and quinoa bowl side by side on a plate, showcasing the vibrant colors of the dish. 2. Add a few sprigs of fresh cilantro as a garnish to enhance visual appeal. 3. Drizzle olive oil over the quinoa mixture for an extra touch of elegance.

Nutrition Facts

1. Avocado: Rich in monounsaturated fats and fiber. 2. Whole grain bread: High in dietary fiber, iron, and B vitamins. 3. Roasted tomatoes: Packed with vitamin C and antioxidants. 4. Quinoa: Gluten-free, high in protein, and a good source of fiber. 5. Black beans: High in plant-based protein, fiber, and essential minerals. 6. Red onion: Rich in vitamins and minerals, especially vitamin C. 7. Cilantro: High in antioxidants and has anti-inflammatory properties.