Farmers market vegan breakfast bowl

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Chilli, powder
  • 1/2 tsp Garlic powder
  • 1 Green onion
  • 1 Lemon, wedge
  • 1/4 Onion
  • 1 handful Parsley
  • 2 Potatoes, medium
  • 2 cups Spinach

• Refrigerated

  • 1 Brick firm tofu

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1/2 Red pepper
  • 1 Salt & pepper
  • 1 pinch Salt & pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on choosingchia.com

Description

Ingredients

• ½ cup quinoa (uncooked)
• 1 tbsp avocado oil (or coconut oil)
• 1 brick firm tofu
• ½ tsp turmeric
• ½ tsp chilli powder
• ½ tsp garlic powder
• salt & pepper to taste
• 1 green onion, chopped
• ½ red pepper, chopped
• 2 cups spinach
• 2 medium potatoes
• ¼ onion, finely chopped
• 1 tbsp olive oil
• pinch of salt & pepper
• handful parsley, or other herbs
• lemon wedge

Directions

• Cook quinoa according to package directions. set aside.
• Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
• Heat avocado oil in a skillet on medium high heat. Add the green onion, tofu and seasoning and cook, stirring constantly for 2-3 minutes. Add the red pepper and spinach. Mix well and cook for another 2-3 minutes.
• To prepare your hash browns, preheat the oven to 400 degrees F.
• Grate your potatoes and onion with a large grater, or pulse a couple times in a food processor. Using a kitchen cloth or paper towels, squeeze out as much water as possible.
• Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.
• Form into patties and place on a baking sheet lined with parchment paper.
• Bake for 20-25 minutes, flipping halfway through.
• To assemble the bowls, place quinoa on the bottom, the top with tofu scramble and hash browns. Garnish with some chopped parsley and lemon.