Farmers Market Vegan Breakfast Bowl

Ingredients

• ½ cup Quinta Quinoa (uncooked)
• tofu scramble
• 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
• baked hash browns
• 2 medium potatoes
• ¼ onion, finely chopped
• 1 tbsp olive oil
• pinch of salt & pepper
• garnish
• handful parsley, or other herbs
• lemon wedge

Directions

1. Cook quinoa according to package directions and set aside.
2. Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
3. 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.
4. To prepare your hash browns, preheat the oven to 400 degrees F.
5. 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.
6. Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.
7. Form into patties and place on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, flipping halfway through.
9. To assemble the bowls, place quinoa on the bottom, the top with tofu scramble and hash browns. Garnish with some chopped parsley and lemon.

Recipe adapted from Choosing Chia.