breakfast bowl

🌱✖⚡

ingredients: found at the end of this page

STEP 1

Preheat your oven to 375 F.

Bring 1 cup of water + your quinoa + a pinch of salt up to a boil. Once boiling, turn down to a simmer, cover, and let cook for ~12 minutes.

STEP 2

Remove your veggies from your bag and cut as shown below.

Lightly coat your diced potatoes in oil + a pinch of salt & pepper, then roast in the oven ~ 14 minutes or until browning slightly.

STEP 4

Bring a small sauce pan + a splash of oil up to medium-high heat. First, add in 1/2 of your diced shallot and let cook for ~ 3 minutes. Then, crumble in your tofu (try and break up any larger pieces), stir well for 2 minutes then add in your seasoning with another small splash of oil, stir well, and continue cooking for ~ 4 more minutes.

STEP 5

In a separate bowl, combine your tomatoes, cilantro + the other half of your diced shallot. Squeeze in the juice of your lime & season with salt and pepper, mix and set aside.

STEP 6

Build your bowl. Quinoa on the bottom, then your potatoes, followed by the tofu scramble and cherry tomato mix. Pour on your creamy garlic drizzle & ENJOY!! 🌿🦄

INGREDIENTS📚

ingredients: tofu, cherry tomato, shallot, parsley, potato, spinach, quinoa

garlic cream sauce: tofu, garlic, apple cider vinegar, maple, tamari, nutritional yeast, onion powder, lemon