Garden Fresh Australian Vegan Breakfast Bowl

This easy-to-prepare vegan breakfast recipe features a beautiful blend of fresh vegetables, hearty grains, and creamy avocado. The dish is perfect for those who love the flavors of Australia's countryside in every bite, making it ideal for a healthy start to your day.

Time: Prep Time: 15 minutes - Cook Time: N/A - Total Time: 15 minutes

Servings: 6

Difficulty: Easy

Cuisine: Australian, Vegan

Allergens

None

Ingredients

1. 2 cups cooked quinoa 2. 2 ripe avocados 3. 1 cup cherry tomatoes 4. 1 cup baby spinach 5. 1/2 cup red onion, thinly sliced 6. 1/2 cup radishes, thinly sliced 7. 1/2 cup fresh basil leaves 8. 1/4 cup mixed seeds (chia, flax, sunflower) 9. Salt and pepper, to taste 10. 1 tbsp olive oil

Instructions

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, sliced red onion, radishes, and mixed seeds. Gently toss to mix.
Halve the avocados, remove the pit, and scoop out the flesh. Mash it in a separate bowl with salt and pepper to taste.
Add half of the mashed avocado to the quinoa mixture and gently fold until evenly combined.
Divide the mixed vegetables and quinoa among six bowls. Top each bowl with fresh baby spinach leaves, radishes, and cherry tomatoes.
Drizzle a little olive oil over each bowl and season with additional salt and pepper if needed.
Garnish with fresh basil leaves before serving.

Chef’s Insight

The combination of textures and flavors in this dish is sure to excite your taste buds while still being light and refreshing, perfect for a vegan breakfast.

Notes

This recipe is a delicious and healthy vegan breakfast option that combines the best of Australia's fresh produce with nourishing grains. It's perfect for those looking for a light yet satisfying meal to start their day.

Substitutions

For a gluten-free option, use quinoa or rice instead of barley.

Alternative Preparations

This dish can be prepared ahead of time and stored in the refrigerator until ready to serve. Simply combine all ingredients except for the avocado and store in an airtight container. Mash the avocado and add it when serving.

Alternative Methods

None, as this recipe is uncooked.

Best Storage Practice

Store leftover cooked quinoa in an airtight container in the refrigerator for up to 5 days.

Shelf Life

Quinoa can be stored at room temperature for up to 2 months or in the pantry for up to a year. However, cooked quinoa should be consumed within 5 days when stored in the refrigerator.

Plating Tips

Use a large white dish for each bowl and serve family-style on a wooden board. Garnish with fresh herbs like basil for an extra pop of color.

Nutrition Facts