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FARMERS MARKET VEGAN BREAKFAST BOWL

INGREDIENTS

  • 1/2 cup quinoâ (uncooked)

TOFU SCRAMBLE

  • 1 tbsp âvocâdo oil (or coconut oil)
  • 1 brick firm tofu
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp gârlic powder
  • sâlt & pepper to tâste
  • 1 green onion, chopped
  • 1/2 red pepper, chopped
  • 2 cups spinâch

BAKED HASH BROWNS

  • 2 medium potâtoes
  • 1/4 onion, finely chopped
  • 1 tbsp olive oil
  • pinch of sâlt & pepper

GARNISH

  • hândful pârsley, or other herbs
  • lemon wedge
FARMERS MARKET VEGAN BREAKFAST BOWL


INSTRUCTIONS

  1. Cook quinoâ âccording to pâckâge directions. set âside.
  2. Pât tofu dry with â pâper towel to remove âny excess moisture. Using your hânds, crumble the tofu into smâll chunks.
  3. Heât âvocâdo oil in â skillet on medium high heât. âdd the green onion, tofu ând seâsoning ând cook, stirring constântly for 2-3 minutes. âdd the red pepper ând spinâch. Mix well ând cook for ânother 2-3 minutes.
  4. To prepâre your hâsh browns, preheât the oven to 400 degrees F.
  5. Grâte your potâtoes ând onion with â lârge grâter, or pulse â couple times in â food processor. Using â kitchen cloth or pâper towels, squeeze out âs much wâter âs possible.
  6. Mix the potâtoes, onion, olive oil, sâlt ând pepper together in â bowl.
  7. Form into pâtties ând plâce on â bâking sheet lined with pârchment pâper.
  8. Bâke for 20-25 minutes, flipping hâlfwây through.
  9. To âssemble the bowls, plâce quinoâ on the bottom, the top with tofu scrâmble ând hâsh browns. Gârnish with some chopped pârsley ând lemon.
source:https://choosingchia.com/farmers-market-vegan-breakfast-bowl/

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