Vibrant Japanese Brunch Bowl – A Vegan Energy Boost

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 1/2 cup edamame, shelled and blanched
• 1/2 avocado, sliced
• 1 cup mixed baby greens (spinach, kale, and arugula)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced
• 1 tbsp toasted sesame seeds
• 2 tsp fresh lemon juice
• 1 tsp rice vinegar
• Pinch of salt

Instructions

1. In a large bowl, combine cooked quinoa, edamame, mixed baby greens, cherry tomatoes, and cucumber.
2. In a small bowl, whisk together lemon juice, rice vinegar, and salt to create the dressing.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Top with avocado slices and sprinkle sesame seeds on top.

Chef’s Insight

This dish is not only delicious but also packed with nutrients that support overall health and wellbeing.

Notes

Feel free to adjust the ingredients based on your dietary preferences or restrictions.