Rejuvenating Vietnamese Vegan Breakfast Bowl

Find a healthy, energizing, and refreshing Vietnamese vegan breakfast recipe that will jumpstart your day with this vibrant and colorful quinoa bowl filled with fruits, vegetables, seeds, and coconut yogurt. Fuel your glow!

🕒 Prep: 5 minutes - Cook: None - Total: 5 minutes

🍽 Servings: 1 serving

🔥 Difficulty: Easy

🌎 Cuisine: Vietnamese

Allergens

None (excluding optional honey)

Ingredients

1/2 cup cooked quinoa
1/4 cup mixed berries (strawberries, blueberries, raspberries)
1 small mango, diced
1/4 cup baby spinach leaves
1 tablespoon chopped cilantro
1/2 cup coconut yogurt
1/2 tablespoon chia seeds
1/2 tablespoon hemp seeds
A pinch of ground cinnamon
Optional: a drizzle of agave syrup or honey

Instructions

In a bowl, combine the cooked quinoa, mixed berries, mango, and baby spinach leaves.
Gently toss the fruits and vegetables with chia seeds and hemp seeds to incorporate them evenly throughout the mix.
Drizzle coconut yogurt over the top of the mixture, creating a beautiful swirl.
Sprinkle a pinch of ground cinnamon for added flavor and health benefits.
Optional: Add a drizzle of agave syrup or honey for extra sweetness if desired.
Serve immediately and enjoy your rejuvenating Vietnamese Vegan Breakfast Bowl!

Chef’s Insight

Experiment with different fruits and seeds to customize this dish according to your taste preferences.

Notes

Feel free to adjust the portion sizes based on your hunger level or dietary needs.

Substitutions

Replace quinoa with cooked rice or buckwheat noodles. - Swap mixed berries with your favorite fruits. - Use soy yogurt instead of coconut yogurt if preferred.

Alternative Preparations

Create a smoothie bowl by blending the ingredients until smooth, and then topping with the same seeds and cinnamon.

Alternative Methods

This dish is primarily raw, but the quinoa can be cooked using your preferred method (stovetop, instant pot, or rice cooker).

Best Storage Practice

Store individual ingredients separately in airtight containers in the refrigerator. Quinoa and berries will keep for up to five days, while mango and spinach are best consumed within two days.

Shelf Life

The shelf life of individual ingredients may vary; consult your local grocery store or farmer's market for the freshest produce available.

Plating Tips

Arrange the fruits and vegetables in a colorful pattern to create an appealing visual presentation.

Nutrition Facts

High in fiber, vitamins, and antioxidants - Rich in plant-based protein from quinoa, chia seeds, and hemp seeds