Vegan Vietnamese Brunch Bowl: A Fresh Start for Your Day

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup cooked quinoa
• 2 cups mixed leafy greens (spinach, kale, and Swiss chard)
• 1/2 cucumber, sliced into ribbons
• 1 avocado, sliced
• 4 cherry tomatoes, halved
• 1/2 cup fresh mango, diced
• 1/4 cup toasted almonds, roughly chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa with mixed leafy greens, cucumber ribbons, cherry tomatoes, avocado slices, mango chunks, and roughly chopped toasted almonds.
2. In a small bowl, whisk together lime juice, extra virgin olive oil, salt, and pepper to taste.
3. Drizzle the dressing over the quinoa mixture and toss gently to combine.
4. Top with fresh cilantro and serve immediately.

Chef’s Insight

Feel free to swap out any of the ingredients with your favorite fruits, vegetables, or nuts. The key is balance and variety for optimal energy and nutrition.

Notes

Feel free to add a protein source like tempeh or tofu for added satisfaction.