Vibrant Vietnamese Vegetarian Breakfast Bowl

Allergens

None

Ingredients

• 1 cup cooked quinoa (or rice)
• 2 cups mixed vegetables of your choice (bell peppers, carrots, zucchini, etc.)
• 4 large eggs
• 2 cups mixed leafy greens (spinach, kale, or arugula)
• 1/2 cup edamame
• 1 avocado, sliced
• 1/4 cup cashews, toasted
• 2 tablespoons coconut oil
• Salt and pepper, to taste

Instructions

1. In a large pan, heat the coconut oil over medium heat. Add mixed vegetables and cook until tender, seasoning with salt and pepper as desired. Remove from pan and set aside.
2. Cook eggs to your preference (sunny side up, scrambled, or frie
3. . Season with salt and pepper.
4. In a large bowl, combine cooked quinoa, leafy greens, cooked vegetables, edamame, avocado, and cashews. Stir gently to mix.
5. Top the bowl with cooked eggs and serve immediately.

Chef’s Insight

Use seasonal vegetables for optimal flavor and nutrients.

Notes

Perfect for meal prep, this dish can be enjoyed hot or cold.