Vegan Asian-Inspired Breakfast Bowl
Introduction
Start your morning with a delightful twist on traditional breakfast flavors with this Vegan Asian-Inspired Breakfast Bowl. Packed with nutritious ingredients and bold, savory flavors, it's the perfect way to kickstart your day with energy and satisfaction.
Ingredients
- 1 cup cooked quinoa
- 1/2 cup sliced shiitake mushrooms
- 1 small carrot, julienned
- 1/4 cup chopped green onions
- 1/4 cup edamame, shelled
- 1/4 cup firm tofu, diced
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp sesame seeds
- 1/2 tsp chili flakes (optional)
Instructions
- Heat the sesame oil in a skillet over medium heat.
- Add garlic, ginger, and chili flakes, sauté for about 1 minute until fragrant.
- Increase heat to medium-high, add mushrooms and tofu, and sauté for 3-4 minutes until they begin to brown.
- Add the carrots and edamame, cook for another 2-3 minutes.
- Stir in the cooked quinoa and soy sauce, mixing well to combine all ingredients. Cook for an additional 2 minutes.
- Remove from heat, garnish with green onions and sesame seeds. Serve hot.
Enjoy this nourishing vegan breakfast bowl that not only satisfies your morning hunger but also introduces a fusion of Asian flavors to your breakfast routine. It's a wholesome, delicious start to any day!
Hiroshi
Nutritionfacts | Calories: 290, Fat: 10g, Carbs: 38g, Protein: 12g |
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Preparation Time | 20 minutes |
Allergy Information | Soy, Sesame |