| KCAL | PRO | CARB | FAT | FIBER |
| 685.6 | 28.8g | 83.5g | 27.1g | 14g |
Makes 2 |
| Tofu 280g or 10oz |
| Sweet Potato 1, medium |
| Quinoa 180g or 6.5 oz |
| Avocado 1, small |
| Olive Oil 1 tbsp |
| Baby Spinach 1/2 cup |
| Plain Flour 1 tbsp |
| Garlic Clove 1 |
| Paprika 1 tsp |
| Ground Turmeric 1/2 tsp |
Method |
| In a saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa and reduce heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. |
| Grate the sweet potato and squeeze out excess moisture using a hand towel. Combine with flour and smoked paprika. Form small patties with the mixture. |
| Heat a small amount of oil in a frying pan over medium heat. Fry the sweet potato patties until golden on both sides, around 3-4 minutes per side. |
| In the same pan, add a bit more oil if needed and sauté the minced garlic for 1 minute. Add the crumbled tofu, turmeric, and chopped tomato. Cook for about 5-7 minutes, stirring occasionally. |
| Divide the quinoa between two bowls. Top with tofu scramble and sweet potato fritters. Add slices of avocado for extra creaminess. |
This colorful and nutrient-packed breakfast bowl is a combination of tofu scramble, sweet potato fritters, and red quinoa, seasoned with a medley of spices. It's veganfriendly, gluten-free (if using GF flour), and offers a hearty start to your day.
Comments
Leave a Comment close
Leave a Comment