Vibrant Greek Vegan Breakfast Bowl

Discover a delicious and nutritious vegan Greek breakfast bowl that will start your day with renewed energy and vitality.

Time: Prep: 10 mins, Cook: 0 mins, Total: 10 mins

Servings: 2

Difficulty: Easy

Cuisine: Greek, Vegan

Allergens

N/A

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, Kalamata olives, hummus, parsley, and mint. Drizzle with lemon juice and olive oil, and season with salt and pepper to taste. Gently toss until well combined. Divide the mixture between two bowls and top each bowl with avocado slices. Serve immediately and enjoy a rejuvenating start to your day!

This dish is not only delicious but also packed with nutrients that will keep you feeling energized throughout the morning.

Feel free to add additional protein like tofu or tempeh for a more filling meal.

You can substitute quinoa with cooked couscous or brown rice. Use almond butter or tahini instead of hummus for variation.

Serve the bowl over a bed of baby spinach leaves for added greens and texture.

N/A (cold preparation)

Store ingredients separately in airtight containers in the refrigerator. Hummus can be stored in a sealed container for up to one week.

3 days for cooked quinoa, 2 weeks for tomatoes and cucumber, 1 month for olives, 1-2 months for fresh herbs, 1-2 months for hummus.

Garnish with a sprig of mint or parsley to add color contrast and freshness.

Per serving - Calories 350, Fat 22g, Carbohydrates 36g, Protein 11g