Mediterranean Vegan Israeli Breakfast Bowl

This plant-based vegan Israeli breakfast bowl recipe features a delicious combination of quinoa, hummus, avocado, and poached eggs in shakshuka sauce, making it the perfect healthy meal option for a vibrant and nutritious start to your day.

Time: Prep: 20 minutes - Cook: 30 minutes - Total: 50 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: Israeli, Vegan

Allergens

N/A

Ingredients

2 cups cooked quinoa
1 cup hummus
2 avocados, sliced
4 cherry tomatoes, halved
1 small cucumber, thinly sliced
1/4 cup parsley, chopped
1/4 cup red onion, thinly sliced
1 tbsp olive oil
1 lemon, zested and juiced
Salt and pepper, to taste

Instructions

Prepare the quinoa according to package instructions and let it cool.
In a non stick pan over medium heat, cook cherry tomatoes and red onion in olive oil until softened, about 5 minutes. Season with salt and pepper. Set aside.
Make shakshuka by cooking diced tomatoes, garlic, and spices in a separate pan until thickened. Then, poach eggs gently in the sauce.
To assemble the bowl, start with a base of cooked quinoa, followed by a generous scoop of hummus. Layer on avocado slices, roasted vegetables, shakshuka, and garnish with parsley leaves and lemon zest.
Finish with a drizzle of olive oil and a squeeze of fresh lemon juice. Serve immediately.

Chef’s Insight

Use fresh, high-quality ingredients for the best flavor and texture in this vegan Israeli breakfast bowl.

Notes

You can adjust the spice levels according to your preference by adding more or less cayenne pepper.

Substitutions

You can use any grains or greens you prefer in place of quinoa and parsley. - For a gluten-free option, make sure your hummus is labeled as such. - Feel free to swap out the cherry tomatoes for other colorful vegetables like bell peppers or zucchini.

Alternative Preparations

Make this dish ahead of time and store the components separately in the refrigerator. Assemble just before serving for a stress-free breakfast.

Alternative Methods

If you prefer, you can use a pre-made shakshuka sauce or substitute it with roasted vegetables and tofu scramble for an even more plant-based meal.

Best Storage Practice

Store cooked quinoa in an airtight container in the refrigerator for up to five days. Hummus can be stored in a sealed container in the refrigerator for one week.

Shelf Life

Quinoa: 6 months in a cool, dry pantry; indefinitely in the freezer. - Hummus: 10 days in the refrigerator or 3 months in the freezer.

Plating Tips

Arrange the ingredients artistically on the plate for an appetizing presentation. Consider using different colors and shapes to create a visually appealing dish.

Nutrition Facts

High in protein and fiber, this Mediterranean Vegan Israeli Breakfast Bowl is an excellent source of essential nutrients for starting your day on a healthy note.