Vibrant Vietnamese Vegetarian Brunch Bowl

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 1 cup mixed vegetables (bell peppers, carrots, zucchini)
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 1/4 cup cashews, toasted
• 1/4 cup edamame, shelled and cooked
• 1 tsp sesame seeds, toasted
• 2 cups mixed baby greens For the Dressing:
• 1 lime, juiced
• 2 tbsp rice vinegar
• 1 tbsp honey or agave syrup (vegan option)
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa, mixed vegetables, avocado, cilantro, cashews, edamame, and baby greens.
2. In a separate small bowl, whisk together lime juice, rice vinegar, honey or agave syrup, garlic, ginger, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Divide the brunch bowl among four serving dishes and sprinkle with sesame seeds.

Chef’s Insight

This Vietnamese Vegetarian Brunch Bowl is not only delicious but also packed with nutrients that will help you start your day on a healthy note.

Notes

Adjust the dressing to taste, adding more lime juice or honey as needed.