Bondi breakfast bowl
  • Quinoa
  • 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
  • Tofu/Tempeh
  • Avocado
  • Sauerkraut
  • Micro sprouts to garnish
  • Savoury seed granola
  1. 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.
  2. 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.
  3. 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.
  4. To assemble bowl, add each component separately to the bowl, then top with sprouts and savoury granola.
Recipe by to her core at