Vegan Australian Breakfast Bowl with Avocado, Quinoa, and Grilled Tomatoes

Allergens

Tree nuts (almond milk)

Ingredients

• 2 cups cooked quinoa (preferably white quinoa)
• 4 large ripe avocados, halved and pitted
• 6 medium tomatoes, cut into thick slices
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 6 tbsp almond milk (optional)

Instructions

1. a. Preheat the oven to 375°F (190°C). b. Place tomato slices on a lined baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 20 25 minutes until tender and slightly charred. c. In a large pan over medium heat, warm the remaining olive oil and sauté the red onion and garlic until translucent. d. Add cooked quinoa to the pan and stir to combine with the onion and garlic mixture. Cook for 2 3 minutes, then remove from heat. e. If using almond milk, gently fold it into the quinoa mixture for added creaminess. f. Assemble the breakfast bowls by dividing the cooked quinoa among six serving dishes, followed by spinach and roasted tomatoes. g. Top each bowl with half of an avocado, sliced, and garnish with fresh parsley.

Chef’s Insight

The combination of flavors and textures in this dish makes it truly irresistible, even for those who aren't following a vegan diet.

Notes

Feel free to add additional vegan-friendly toppings such as nuts or seeds for added texture and flavor.