Garden Fresh Greek Vegan Breakfast Bowl

A flavorful greek breakfast perfect for vegan eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) Prep Time: 20 minutes Cook Time: 10 minutes (for couscous) Total Time: 30 minutes

Servings: 4 servings

Difficulty: Intermediate

Cuisine: Greek, Vegan

Allergens

Contains no common allergens unless specified.

Ingredients

1 cup Greek island
grown cherry tomatoes, halved 1 cup cucumber, diced 1/2 cup Kalamata olives, pitted 1/2 cup red onion, thinly sliced 1/2 cup almond feta cheese, crumbled (store
bought or homemade) 1/4 cup fresh dill, chopped 1/4 cup extra virgin Greek olive oil 2 tbsp lemon juice, freshly squeezed Salt and pepper to taste 1 cup cooked whole wheat couscous (prepared according to package instructions)

Instructions

In a large mixing bowl, combine cherry tomatoes, cucumber, Kalamata olives, red onion, and crumbled almond feta cheese. Gently toss to mix well.
In a separate small bowl, whisk together fresh dill, extra virgin Greek olive oil, and lemon juice. Season with salt and pepper to taste.
Pour the dressing over the tomato mixture and gently toss again to coat evenly. Allow the flavors to meld for 15 minutes.
To serve, divide the cooked whole wheat couscous among four bowls. Top each bowl with a generous portion of the Greek salad mixture. Enjoy!

Chef’s Insight

This vegan Greek breakfast bowl offers a delightful blend of textures, flavors, and aromas that will wake up your senses. The combination of fresh tomatoes, cucumber, and red onion creates a tangy, refreshing base, while the almond feta adds creaminess and depth to the dish.

Notes

Feel free to customize the dish with additional ingredients, such as avocado slices or a sprinkle of hemp seeds for extra protein and crunch.

Substitutions

You can replace the almond feta cheese with store-bought or homemade tofu feta. If you prefer, use couscous made from quinoa or another grain of your choice.

Alternative Preparations

This dish can be prepared ahead of time and stored in the refrigerator for up to 2 days before serving.

Alternative Methods

You can use brown rice, barley, or any other preferred grain instead of whole wheat couscous.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

Freshness of the ingredients depends on their specific shelf life. Generally, store the salad and cooked grain separately for up to 2 days in the fridge before combining.

Plating Tips

Arrange the couscous in a circular shape on each plate, making a shallow well in the center. Spoon the Greek salad mixture generously over the couscous. Garnish with a few extra olives and dill sprigs for an elegant presentation.

Nutrition Facts

Calories: 350 kcal/serving Protein: 9g Carbohydrates: 42g Fat: 20g Sodium: 600mg Fiber: 8g Sugar: 6g