Brunch In A Bowl

Use organic ingredients whenever possible.

  • Author:
  • Yield: Serves 4 1x


1/2 cup quinoa

2 Tbsp avocado oil

1 brick tofu, firm

1/2 tsp turmeric

1/2 tsp chilli powder

3/4 tsp garlic powder

1 1/3 green onions, chopped

1/2 red bell pepper, chopped

2 1/2 cups spinach

Salt and freshly ground black pepper to taste

2 medium yellow potatoes

1/3 medium sweet onion, finely chopped

1 lemon, quartered

Handful parsley


  • Preheat oven to 400 F.
  • Cook quinoa to package directions.
  • Set aside.
  • Using a paper towel, pat dry tofu brick to remove excess moisture.
  • Crumble tofu into small pieces and set aside in a bowl.
  • In a skillet over medium high heat, add 1 Tbsp avocado oil.
  • Add green onion, tofu, turmeric, garlic powder, chilli powder, salt and pepper.
  • Cook for 2-3 minutes and stir constantly.
  • Add red pepper and spinach to skillet.
  • Stir to combine thoroughly and cook for another 2-3 minutes.
  • Grate potatoes and slice onions.
  • Pat dry with paper towel.
  • In a large bowl, mix potatoes, onion, avocado oil, salt and pepper. Combine well.
  • Using a parchment lined baking sheet, place 4 equal sized potato mixture patties on it.
  • Bake for 10-12 minutes.
  • Flip patties over.
  • Bake for another 10-12 minutes.
  • Using 4 serving bowls, place quinoa on bottom, add tofu scramble and top with hash brown patty.
  • Garnish with chopped parsley and lemon wedge.
Brunch In A Bowl