Manna Quinoa Breakfast Bowl
In this ultimate green-themed breakfast, kiwifruit is blended with wheatgrass and kale for tangy-sweet flavor, then the mixture is topped with quinoa, fresh fruit, and seeds.
Brighten up your morning routine with a vibrant smoothie breakfast bowl that takes just minutes to assemble. Kiwifruit is blended with wheatgrass and kale for bright green color and tangy-sweet flavor, then the mixture is topped with quinoa, fresh fruit, and seeds. And you don’t even need a cutting board to prep the kiwifruit! Simply halve it through the middle, then scoop out each side with a spoon. Feel free to improvise with the toppings suggested here. Quinoa can be replaced with any other whole grain, and different fruits can be switched in according to what’s in season. Just be sure to always use a banana, which gives the smoothie base its creamy texture.
INGREDIENTS
- 1 cup unsweetened plant milk, such as almond, soy, coconut, or rice
- 2 large kale or Swiss chard leaves, thick stems removed
- 1 banana, broken into pieces
- 1 kiwifruit, halved and scooped into chunks
- ½ cup chopped wheatgrass
- 1½ cups cooked quinoa
- ⅓ cup chopped apple
- ¼ cup pomegranate seeds or berries
- 2 tablespoons pumpkin or chia seeds or sunflower kernels
INSTRUCTIONS
- Combine the plant milk, kale, banana, kiwifruit, and wheatgrass in a blender and purée for 20 seconds. Divide between cereal bowls.
- Top with quinoa, apple, pomegranate seeds, and pumpkin seeds.
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Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-st-patricks-day-recipes/
