Savory Quinoa Breakfast Bowl paired with a Plant-based Cinnamon Coconut Latte
Here is what you need
Ingredients
- Bianco Leggero Capsule 1 capsule
- Cooked Quinoa 120 g
- Cooked Chickpeas 120 g
- Lemons (Juice and Zest separated) 2 Pieces
- Parsley 60 g
- Mushrooms 120 g
- Avocado 100 g
- red onion 75 g
- Grape Tomatoes 120 g
- Chopped Kale 1 Bunch
- Garlic Powder 5 g
- Onion Powder 5 g
- Cilantro 60 g
- Champagne Vinegar 60 ml
- Minced Shallot 12 g
- Garlic Cloves 3 Pieces
- Olive oil 80 ml
- Hemp Seeds 15 g
- Salt 5 g
- Black Pepper 5 g
- Full Fat Coconut Milk 80 ml
- Stevia (Optional) 3 drops
- Vertuo Mug
- Medium Bowl
- Medium Sized Sauté Pan
- Whip
- Frother
- 2 Large Bowls
Materials
- Vertuo Mug
- Medium Bowl
- Medium Sized Sauté Pan
- Whip
- Frother
- 2 Large Bowls
How to make !
-
Step
01
Plant-based Cinnamon Coconut Latte
- Extract Bianco Leggero capsule into the Nespresso Vertuo mug. - While coffee is brewing, measure out 120ml (1/2 cup) of full fat coconut milk. - Add 5ml (1 tsp) cinnamon to coconut milk. - Pour into frother. - Froth coconut milk. - Pour frothed coconut milk over coffee.
-
Step
02
Savory Quinoa Breakfast Bowl
- In a large bowl, add cooked quinoa, lentils, 15ml (a tbsp) lemon juice, zest of one entire lemon, 140ml (1/2 cup) chopped parsley, and season to taste.Set aside. - In a medium-sized sauté pan over medium heat, add 15ml (a tbsp) oil. Add the mushrooms and allow to cook on medium heat until caramelized. Season with salt and pepper after sautéing for 3-5 minutes, set aside. - In the same pan, add another 15ml (a tbsp) of olive oil. Add 2 cloves garlic, sliced onion, and grape tomatoes. Cook for 2-3 minutes on medium heat. - Add kale, garlic powder, onion powder, and salt and pepper to taste. Cook until kale wilts and tomatoes burst. Top mixture with cilantro and 5ml (a tsp) of lemon juice at the end of cooking. Set aside. - To make the dressing, whisk together champagne vinegar, shallot, dijon mustard, chopped remaining garlic clove, and remaining olive oil until thoroughly mixed. Be sure to salt and pepper your dressing too! - To assemble your Savory Quinoa Breakfast Bowl : In a large bowl, add quinoa and lentil mixture, sautéed mushrooms, sautéed kale and tomatoes, 1/4 sliced avocado, top with hemp seeds, and drizzle dressing over the entire bowl! - You could also top with herbs, cheese, or a poached egg if applicable.
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Savory Quinoa Breakfast Bowl paired with a Plant-based Cinnamon Coconut Latte
- 25 min.
- Easy
Materials
- Vertuo Mug
- Medium Bowl
- Medium Sized Sauté Pan
- Whip
- Frother
- 2 Large Bowls
Recommended Nespresso coffees
Ingredients
- Bianco Leggero Capsule 1 capsule
- Cooked Quinoa 120 g
- Cooked Chickpeas 120 g
- Lemons (Juice and Zest separated) 2 Pieces
- Parsley 60 g
- Mushrooms 120 g
- Avocado 100 g
- red onion 75 g
- Grape Tomatoes 120 g
- Chopped Kale 1 Bunch
- Garlic Powder 5 g
- Onion Powder 5 g
- Cilantro 60 g
- Champagne Vinegar 60 ml
- Minced Shallot 12 g
- Garlic Cloves 3 Pieces
- Olive oil 80 ml
- Hemp Seeds 15 g
- Salt 5 g
- Black Pepper 5 g
- Full Fat Coconut Milk 80 ml
- Stevia (Optional) 3 drops
Inspirations
How to make !
-
Step 01 Plant-based Cinnamon Coconut Latte
- Extract Bianco Leggero capsule into the Nespresso Vertuo mug. - While coffee is brewing, measure out 120ml (1/2 cup) of full fat coconut milk. - Add 5ml (1 tsp) cinnamon to coconut milk. - Pour into frother. - Froth coconut milk. - Pour frothed coconut milk over coffee. -
Step 02 Savory Quinoa Breakfast Bowl
- In a large bowl, add cooked quinoa, lentils, 15ml (a tbsp) lemon juice, zest of one entire lemon, 140ml (1/2 cup) chopped parsley, and season to taste.Set aside. - In a medium-sized sauté pan over medium heat, add 15ml (a tbsp) oil. Add the mushrooms and allow to cook on medium heat until caramelized. Season with salt and pepper after sautéing for 3-5 minutes, set aside. - In the same pan, add another 15ml (a tbsp) of olive oil. Add 2 cloves garlic, sliced onion, and grape tomatoes. Cook for 2-3 minutes on medium heat. - Add kale, garlic powder, onion powder, and salt and pepper to taste. Cook until kale wilts and tomatoes burst. Top mixture with cilantro and 5ml (a tsp) of lemon juice at the end of cooking. Set aside. - To make the dressing, whisk together champagne vinegar, shallot, dijon mustard, chopped remaining garlic clove, and remaining olive oil until thoroughly mixed. Be sure to salt and pepper your dressing too! - To assemble your Savory Quinoa Breakfast Bowl : In a large bowl, add quinoa and lentil mixture, sautéed mushrooms, sautéed kale and tomatoes, 1/4 sliced avocado, top with hemp seeds, and drizzle dressing over the entire bowl! - You could also top with herbs, cheese, or a poached egg if applicable.
