Gourmet South African Vegetarian Breakfast Bowl: A Sensory Feast

Allergens

N/A

Ingredients

• 1 cup cooked quinoa
• 2 cups kale, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup avocado, diced
• 1/4 cup red onion, finely sliced
• 1/4 cup roasted butternut squash, cubed
• 1/4 cup feta cheese, crumbled (vegetarian)
• 2 tbsp sun
• dried tomatoes, chopped
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions

1. Prepare the ingredients as listed above. In a large bowl, combine cooked quinoa with kale, cherry tomatoes, avocado, red onion, roasted butternut squash, and sun dried tomatoes. Season with salt and pepper to taste. Gently mix all ingredients until well combined. Plate the quinoa mixture into two bowls, creating a visually appealing presentation. Sprinkle crumbled feta cheese over the top of each bowl. Drizzle balsamic glaze over the top to finish.

Chef’s Insight

The balance of flavors and textures in this dish creates an unforgettable experience.

Notes

Use fresh, high-quality ingredients for the best results.