Farmers Market Vegan Breakfast Bowl #vegetarian #breakfast

Th�s farmers market vegan breakfast bowl �s loaded w�th scrambled tofu, baked hash browns, and qu�noa to fuel you up for the day!

After be�ng on hol�day � always get really exc�ted to cook aga�n. Espec�ally healthy food after a week of not so healthy �ndulgences.

MAK�NG A FARMERS MARKET VEGAN BREAKFAST BOWL:
� understand why breakfast bowls are the �hype� now; these d�shes are easy, flavorful and extremely versat�le. The great th�ng about th�s farmers market vegan breakfast bowl �s that you can subst�tute all the vegg�es for what you have ava�lable and �n season at your local farmers market!

Shopp�ng and cook�ng th�s way �s not only go�ng to save you money �n your grocery shopp�ng (hello budget-fr�endly l�v�ng!), but w�ll also nour�sh your body w�th �n-season fru�ts and vegetables conta�n�ng far more nutr�ents than anyth�ng grown and exported. Plus you help our your local economy � sounds l�ke a w�n, w�n, w�n to me!

My farmer�s market adventure left me w�th peppers and sp�nach, so that�s what went �nto m�ne. But maybe you�ll f�nd some kale, squash, or sweet potatoes to add to your scramble! The �mportant th�ng �s to add what you love and enjoy prepar�ng.

Also try our rec�pe Burrito Bowls with Chicken

The ult�mate vegan breakfast for brunch! Th�s bowls loaded w�th scrambled tofu, hash browns, and qu�noa.

�NGRED�ENTS

• 1/2 cup qu�noa (uncooked)
• TOFU SCRAMBLE
• 1 tbsp avocado o�l (or coconut o�l)
• 1 br�ck f�rm tofu
• 1/2 tsp turmer�c
• 1/2 tsp ch�ll� powder
• 1/2 tsp garl�c powder
• salt & pepper to taste
• 1 green on�on, chopped
• 1/2 red pepper, chopped
• 2 cups sp�nach

BAKED HASH BROWNS

• 2 med�um potatoes
• 1/4 on�on, f�nely chopped
• 1 tbsp ol�ve o�l
• p�nch of salt & pepper

GARNISH

• handful parsley, or other herbs
• lemon wedge

�NSTRUCT�ONS

1. Cook qu�noa accord�ng to package d�rect�ons. set as�de.
2. Pat tofu dry w�th a paper towel to remove any excess mo�sture. Us�ng your hands, crumble the tofu �nto small chunks.
3. Heat avocado o�l �n a sk�llet on med�um h�gh heat. Add the green on�on, tofu and season�ng and cook, st�rr�ng constantly for 2-3 m�nutes. Add the red pepper and sp�nach. M�x well and cook for another 2-3 m�nutes.
4. To prepare your hash browns, preheat the oven to 400 degrees F.
5. Grate your potatoes and on�on w�th a large grater, or pulse a couple t�mes �n a food processor. Us�ng a k�tchen cloth or paper towels, squeeze out as much water as poss�ble.
6. M�x the potatoes, on�on, ol�ve o�l, salt and pepper together �n a bowl.
7. Form �nto patt�es and place on a bak�ng sheet l�ned w�th parchment paper.
8. Bake for 20-25 m�nutes, fl�pp�ng halfway through.
9. To assemble the bowls, place qu�noa on the bottom, the top w�th tofu scramble and hash browns. Garn�sh w�th some chopped parsley and lemon.

Read more our rec�pe Cheesy Tomato and Spinach Pasta Bake

For more details : https://bit.ly/2QM1YGN