home by region Mexican cuisine Avocado Breakfast Bowls Vegan Vegetables Bowls have burst onto the menus of restaurants and into home kitchens. Complexly composed and varied in flavor, they are the perfect one-course meal. 20 m 2 persons Medium Save to library Send recipe to my email Print recipe Ingredients 200g quinoa 2 large ripe avocados 100g sun-dried tomatoes in oil 150-200g cocktail tomatoes 20-30g roasted seeds olive oil salt pepper Add to shopping list Step-by-Step Guide Boil the quinoa according to the instructions on the package in salted water. Peel the avocado, remove the pit, cut it into slices or cubes. Finely chop some sun-dried tomatoes. Cut the cocktail tomatoes into quarters. Mix all the tomatoes with the quinoa, season with oil, salt and pepper, arrange on plates, and place the avocado on top. Add salt and pepper, sprinkle with the seeds, and serve. Tips Add smoked or salted salmon to increase the nutritious power of your breakfast bowl. Join Us and get access to recipes from all over the world Join Us
