Ingredients:
- 1/2 cup cooked quinoa
- 1/4 cup roasted vegetables (such as sweet potatoes, bell peppers, zucchini)
- 2 tablespoons hummus
- A handful of fresh spinach leaves
- 2 tablespoons roasted nuts or seeds
Preparation:
- Prepare quinoa according to package instructions and set aside.
- Roast the vegetables in a preheated oven at 400 degrees F for about 20-25 minutes.
- In a bowl, layer quinoa, roasted vegetables, and fresh spinach.
- Dollop hummus on top, adding a sprinkle of roasted nuts or seeds for added crunch.
- Drizzle with a touch of olive oil or a squeeze of lemon juice for extra zest.
- Serve warm, embracing the diverse textures and flavors in this high-protein vegan breakfast bowl.
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