Fresh Vegan Mexican Breakfast Bowl Recipe

About this recipe

Start your morning right with this vibrant Fresh Vegan Mexican Breakfast Bowl, a perfect fusion of garden-fresh ingredients and comforting flavors. Packed with protein from black beans and quinoa, and loaded with colorful vegetables, this bowl is -free, vegan, and budget-friendly. A tangy lime dressing ties it all together, making every bite a refreshing and satisfying experience. Designed for busy professionals, this recipe is quick to prepare, ensuring you can enjoy a wholesome, energizing breakfast without compromising your tight schedule. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 100 g Quinoa
• 500 g Black Beans
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 1pc Avocado
• 250 ml Lemon Juice Concentrate
• - Olive Oil
• 50 g Cumin Powder
• 30 g Smoked Paprika Powder
• 50 g Asafoetida Powder
• 250 g Cucumber
• 100 g Salt
• 50 g Black Pepper Powder

Instructions

1. 1. Prepare the vegetables by dicing the tomato, cucumber, bell pepper, and shredding the purple cabbage. Slice the avocado and set aside for topping.
2. 2. In a small bowl, whisk together lime juice, olive oil, cumin powder, paprika, asafoetida, salt, and black pepper to create a tangy dressing.
3. 3. In a large mixing bowl, combine the cooked quinoa, black beans, diced tomato, cucumber, bell pepper, and shredded cabbage. Pour the dressing over the mixture and toss gently to coat evenly.
4. 4. Divide the mixed ingredients into serving bowls. Top each bowl with sliced avocado and sprinkle with chopped fresh coriander for added freshness.
5. 5. Serve immediately and enjoy the vibrant flavors of this wholesome Mexican breakfast bowl.