Scrumptious Veggie-Loaded Hungarian Breakfast Bowl: A Vegetarian Delight!

Allergens

N/A.

Ingredients

• 1 cup cooked Hungarian white beans (or cannellini beans)
• 2 cups chopped seasonal vegetables (such as bell peppers, zucchini, and mushrooms)
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground caraway seeds
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper (optional, for spice lovers)
• 1 cup cooked brown rice or quinoa
• 2 tablespoons olive oil or vegetable oil
• Fresh parsley and chives, chopped
• Optional toppings: fried egg, avocado slices, cherry tomatoes, crumbled feta cheese (for non
• vegetarians), and sourdough toast

Instructions

1. Heat the olive or vegetable oil in a large pan over medium heat.
2. Add the chopped seasonal vegetables to the pan and sauté until tender, about 5 7 minutes.
3. In a separate pot, warm up the cooked Hungarian white beans with sweet paprika, smoked paprika, ground caraway seeds, black pepper, and cayenne pepper (if using). Stir well to coat the beans evenly in the spices.
4. Assemble the breakfast bowl: start with a base of cooked brown rice or quinoa, followed by the seasoned white beans, sautéed vegetables, and your choice of additional toppings.
5. Garnish with fresh parsley and chives for an aromatic touch.

Chef’s Insight

The combination of earthy paprika, fragrant herbs, and a variety of textures creates a satisfying mouthfeel and aroma.

Notes

This recipe is versatile, allowing you to experiment with different seasonal vegetables for a constantly changing taste experience.