Recipe: Hearty Vegan Breakfast Bowl Author: Carl Arana, Hamama Grower Prep Time: 10 minutes Cook Time: 10 minutes Makes: 2-4 servings This recipe is easy, delicious, and packed with protein! This serves 4, or 2 with plenty of leftovers! Switching out ingredients to your tastes is a breeze, so have fun with it! Honestly this is not just a breakfast bowl - We eat this for any meal we want! *TIP: If you aren’t vegan, top each portion with a poached egg! Ingredients: 2 zucchini 1 large red bell pepper 2 stalks green onion 8 oz baby spinach 1 cup white beans (try black beans or garbanzo beans if you prefer) 1 cup cooked quinoa Several spoonfuls of roasted pepitas salsa (substitute with your favorite salsa) 1 avocado Your favorite Hamama greens - Cabbage makes for an extra colorful garnish! Instructions: Dice the red bell, zucchini and green onion. SautĂ© the veggies in a small amount of olive or coconut oil (I usually put the green onion in last as they don’t need much time in the pan). Chop up the spinach and sweat it down with the other veggies. Add the beans and cooked quinoa and mix well. Heat through and season to taste. Personally we love to use the Trader Joe’s brand pepitas salsa, but you could add any salsa you like! I mix in several spoonfuls. Add diced avocado on top. We finish these bowls different ways, sometimes drizzling jalapeño olive oil or fresh cashew crema but always be sure to top them with your favorite fresh cut Hamama greens! :D ENJOY!Â
