Nourishing Vietnamese Vegan Breakfast Bowl

Allergens

Nuts (peanuts), Soybeans (edamame)

Ingredients

• 1 cup cooked jasmine rice
• 2 cups mixed leafy greens (spinach, kale, or Swiss chard)
• 1/2 cup fresh cilantro leaves
• 1/2 cup edamame, shelled and cooked
• 1/4 cup roasted peanuts, chopped
• 1/2 cup strawberries, sliced
• 1/4 cup kiwi, diced
• 1/2 cup rice vinegar
• 1 tbsp lime juice
• 1 tsp coconut sugar
• 1 tsp sesame oil

Instructions

1. In a large bowl, combine cooked jasmine rice and mixed leafy greens. Gently toss until the greens are evenly distributed throughout the rice.
2. Top the rice and greens mixture with fresh cilantro leaves, edamame, roasted peanuts, strawberries, and kiwi.
3. In a small bowl, whisk together rice vinegar, lime juice, coconut sugar, and sesame oil to create a light dressing.
4. Drizzle the dressing over the breakfast bowl just before serving.

Chef’s Insight

This dish can be easily customized with your favorite fruits or nuts to suit your taste preferences.

Notes

Feel free to swap out fruits for other seasonal options.