This savoury breakfast bowl with quinoa, protein-rich vegan scrambled eggs, satisfying fats from avocado, tahini and hemp and a punch of vitamins and minerals from pumpkin and kale, is hearty enough to power you through an active morning.
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This recipe draws inspiration from a few different places, but especially from one of my favourite breakfast spots on the Gold Coast, Stable Coffee Kitchen in Currumbin.
Ellie Bullen
NOURISHING POWER BOWL RECIPE
What you’ll need…
- 450g peeled and deseeded pumpkin, cut into two 5cm thick wedges
- 2 tsp olive oil
- pinch of ground cinnamon
- pinch of sea salt
- 65g (⅓ cup) tri-colour quinoa
- 80g (2 cups) shredded kale leaves
- 1 × quantity vegan scrambled eggs
- 1 avocado, halved, stone removed
- handful of snow pea sprouts
- 4 cubes of marinated vegan feta
- 1 tbsp hemp seeds
- pinch of chilli flakes
- 2 lemon cheeks
Sweet tahini sauce
- 2 tbsp tahini
- 2 tsp tamari or soy sauce
- 2 tsp pure maple syrup
Method…
- Preheat the oven to 200C (180C fan-forced). Line a baking tray with baking paper.
- Place the pumpkin on the prepared tray, brush with half the oil and sprinkle over the cinnamon and salt. Bake for 40-45 minutes or until soft and golden.
- Meanwhile, make the sweet tahini sauce by whisking the ingredients and 1 tablespoon of water in a bowl. Set aside.
- Bring 375ml (1½ cups) of water to the boil in a saucepan over high heat. Add the quinoa, then reduce the heat to medium, cover and simmer for 8-12 minutes or until the water has evaporated and the quinoa is cooked through and fluffy.
- Meanwhile, heat the remaining oil in a frying pan over medium-high heat, add the kale and saute for 4-5 minutes or until wilted and dark green.
- Transfer to serving bowls, along with the quinoa and vegan scrambled eggs. Smear the sauce along one side of the serving bowls then place your cooked pumpkin on top. Add the avocado halves and top with the snow pea sprouts, feta, hemp seeds and chilli flakes. Serve with the lemon cheeks.
