This past weekend I had one of my oldest and dearest friends come and visit from London. The last time I saw her was when I visited her a little over two years ago, and it was hard saying goodbye when we dropped her off at the airport not knowing the next time we would see one another. We are both a little slack at keeping in contact. I like to jokingly blame her – she’s not a social media fan at all which I use as an excuse, but admittedly I’m sure I could make more of an effort on my part.
I also went along to an amazing wedding of two friends which was gorgeously put together, with beautiful styling and fresh, delicious food – plus a fun rockabilly band that we danced away the night to. So today was a bit rough coming out of a fun three-day weekend and going back to a busy day at work!
But – onto this recipe. This savoury breakfast bowl is based on a delicious breakfast I had on holiday in Bondi a few weeks back. I wanted to recreate it for here, not only because it’s delicious and healthy, but also because it’s a great example of how adding a few simple flavours to standard ingredients like quinoa and sweet potato can completely transform a dish.
I often roast a few veggies and cook up a big batch of quinoa or other seed/wholegrain at the start of the week that I can quickly chuck into salads, turn into a stirfry or add to a soup. This is another great way to use those standard ingredients, and you could easily substitute other ingredients here, such as roasted pumpkin or cauliflower for the sweet potato or brown rice, freekah or buckwheat for the quinoa.
Though there are a few different components to this dish which may intially seem like a bit of an effort to pull together for breakfast, the main components can be prepared in advance in bulk to last you for breakfasts for the whole week. So that you don’t get bored of eating the same thing, try to add in something different each day – sub out the tofu for tempeh or a crispy egg, mix some fresh herbs through the quinoa, or mash other leftover veggies through the sweet potato miso mix.
- 1 cup cooked quinoa
- 1 small handful chopped greens
- 1 Tbsp coconut cream
- ½ Tbsp tahini
- ½ Tbsp tamari
- 1 tsp sesame oil
- 1 tsp coconut sugar
- Sweet potato
- 1 medium sweet potato
- 1 Tbsp miso paste
- Micro sprouts to garnish
- Savoury seed granola
- To make the quinoa, combine the coconut cream, tahini, tamari, sesame oil and coconut sugar in a small bowl and mixed until smooth. Stir through the cooked and cooled quinoa, and then mix through the greens.
- To make the sweet potato, peel and roughly chop and then roast in a hot (220 C) oven around 40 minutes, turning once. Remove from oven and allow to cool a little, and then add sweet potato to a bowl, add miso, and mash all ingredients together with a fork.
- To make the tofu/heat, heat a pan over medium to high heat. Add a little oil (I use coconut) and then add to tofu and fry a minute or two on each side until golden brown.
- To assemble bowl, add each component separately to the bowl, then top with sprouts and savoury granola.