Brunch In A Bowl

Brunch In A Bowl

  • 1/2 cup quinoa
  • 2 Tbsp avocado oil
  • 1 brick tofu (firm)
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 3/4 tsp garlic powder
  • 1 1/3 green onions (chopped)
  • 1/2 red bell pepper (chopped)
  • 2 1/2 cups spinach
  • Salt and freshly ground black pepper to taste
  • 2 medium yellow potatoes
  • 1/3 medium sweet onion (finely chopped)
  • 1 lemon (quartered)
  • Handful parsley
  1. Preheat oven to 400 F.
  2. Cook quinoa to package directions.
  3. Set aside.
  4. Using a paper towel, pat dry tofu brick to remove excess moisture.
  5. Crumble tofu into small pieces and set aside in a bowl.
  6. In a skillet over medium high heat, add 1 Tbsp avocado oil.
  7. Add green onion, tofu, turmeric, garlic powder, chilli powder, salt and pepper.
  8. Cook for 2-3 minutes and stir constantly.
  9. Add red pepper and spinach to skillet.
  10. Stir to combine thoroughly and cook for another 2-3 minutes.
  11. Grate potatoes and slice onions.
  12. Pat dry with paper towel.
  13. In a large bowl, mix potatoes, onion, avocado oil, salt and pepper. Combine well.
  14. Using a parchment lined baking sheet, place 4 equal sized potato mixture patties on it.
  15. Bake for 10-12 minutes.
  16. Flip patties over.
  17. Bake for another 10-12 minutes.
  18. Using 4 serving bowls, place quinoa on bottom, add tofu scramble and top with hash brown patty.
  19. Garnish with chopped parsley and lemon wedge.