Savory Quinoa Breakfast Bowl paired with a Plant-based Cinnamon Coconut Latte

Icon - Inspiration - Chef
Icon - Time 25 min. Icon - Level Easy

Chef recipe

Sophia Roe

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Ingredients

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  • Bianco Leggero Capsule 1 capsule
  • Cooked Quinoa 120 g
  • Cooked Chickpeas 120 g
  • Lemons (Juice and Zest separated) 2 Pieces
  • Parsley 60 g
  • Mushrooms 120 g
  • Avocado 100 g
  • red onion 75 g
  • Grape Tomatoes 120 g
  • Chopped Kale 1 Bunch
  • Garlic Powder 5 g
  • Onion Powder 5 g
  • Cilantro 60 g
  • Champagne Vinegar 60 ml
  • Minced Shallot 12 g
  • Garlic Cloves 3 Pieces
  • Olive oil 80 ml
  • Hemp Seeds 15 g
  • Salt 5 g
  • Black Pepper 5 g
  • Full Fat Coconut Milk 80 ml
  • Stevia (Optional) 3
  • Icon - Material - Aeroccino Vertuo Mug
  • Icon - Material - Aeroccino Medium Bowl
  • Icon - Material - Aeroccino Medium Sized Sauté Pan
  • Icon - Material - Aeroccino Whip
  • Icon - Material - Aeroccino Frother
  • Icon - Material - Aeroccino 2 Large Bowls

Materials

  • Icon - Material - Aeroccino Vertuo Mug
  • Icon - Material - Aeroccino Medium Bowl
  • Icon - Material - Aeroccino Medium Sized Sauté Pan
  • Icon - Material - Aeroccino Whip
  • Icon - Material - Aeroccino Frother
  • Icon - Material - Aeroccino 2 Large Bowls

How to make !

  • Step
    01

    Plant-based Cinnamon Coconut Latte

    - Extract Bianco Leggero capsule into the Nespresso Vertuo mug. - While coffee is brewing, measure out 120ml (1/2 cup) of full fat coconut milk. - Add 5ml (1 tsp) cinnamon to coconut milk. - Pour into frother. - Froth coconut milk. - Pour frothed coconut milk over coffee.

  • Step
    02

    Savory Quinoa Breakfast Bowl

    - In a large bowl, add cooked quinoa, lentils, 15ml (a tbsp) lemon juice, zest of one entire lemon, 140ml (1/2 cup) chopped parsley, and season to taste.Set aside. - In a medium-sized sauté pan over medium heat, add 15ml (a tbsp) oil. Add the mushrooms and allow to cook on medium heat until caramelized. Season with salt and pepper after sautéing for 3-5 minutes, set aside. - In the same pan, add another 15ml (a tbsp) of olive oil. Add 2 cloves garlic, sliced onion, and grape tomatoes. Cook for 2-3 minutes on medium heat. - Add kale, garlic powder, onion powder, and salt and pepper to taste. Cook until kale wilts and tomatoes burst. Top mixture with cilantro and 5ml (a tsp) of lemon juice at the end of cooking. Set aside. - To make the dressing, whisk together champagne vinegar, shallot, dijon mustard, chopped remaining garlic clove, and remaining olive oil until thoroughly mixed. Be sure to salt and pepper your dressing too! - To assemble your Savory Quinoa Breakfast Bowl : In a large bowl, add quinoa and lentil mixture, sautéed mushrooms, sautéed kale and tomatoes, 1/4 sliced avocado, top with hemp seeds, and drizzle dressing over the entire bowl! - You could also top with herbs, cheese, or a poached egg if applicable.

Step01

Plant-based Cinnamon Coconut Latte

- Extract Bianco Leggero capsule into the Nespresso Vertuo mug. - While coffee is brewing, measure out 120ml (1/2 cup) of full fat coconut milk. - Add 5ml (1 tsp) cinnamon to coconut milk. - Pour into frother. - Froth coconut milk. - Pour frothed coconut milk over coffee.

Step02

Savory Quinoa Breakfast Bowl

- In a large bowl, add cooked quinoa, lentils, 15ml (a tbsp) lemon juice, zest of one entire lemon, 140ml (1/2 cup) chopped parsley, and season to taste.Set aside. - In a medium-sized sauté pan over medium heat, add 15ml (a tbsp) oil. Add the mushrooms and allow to cook on medium heat until caramelized. Season with salt and pepper after sautéing for 3-5 minutes, set aside. - In the same pan, add another 15ml (a tbsp) of olive oil. Add 2 cloves garlic, sliced onion, and grape tomatoes. Cook for 2-3 minutes on medium heat. - Add kale, garlic powder, onion powder, and salt and pepper to taste. Cook until kale wilts and tomatoes burst. Top mixture with cilantro and 5ml (a tsp) of lemon juice at the end of cooking. Set aside. - To make the dressing, whisk together champagne vinegar, shallot, dijon mustard, chopped remaining garlic clove, and remaining olive oil until thoroughly mixed. Be sure to salt and pepper your dressing too! - To assemble your Savory Quinoa Breakfast Bowl : In a large bowl, add quinoa and lentil mixture, sautéed mushrooms, sautéed kale and tomatoes, 1/4 sliced avocado, top with hemp seeds, and drizzle dressing over the entire bowl! - You could also top with herbs, cheese, or a poached egg if applicable.

Icon - Ingredients
  • Bianco Leggero Capsule 1 capsule
  • Cooked Quinoa 120 g
  • Cooked Chickpeas 120 g
  • Lemons (Juice and Zest separated) 2 Pieces
  • Parsley 60 g
  • Mushrooms 120 g
  • Avocado 100 g
  • red onion 75 g
  • Grape Tomatoes 120 g
  • Chopped Kale 1 Bunch
  • Garlic Powder 5 g
  • Onion Powder 5 g
  • Cilantro 60 g
  • Champagne Vinegar 60 ml
  • Minced Shallot 12 g
  • Garlic Cloves 3 Pieces
  • Olive oil 80 ml
  • Hemp Seeds 15 g
  • Salt 5 g
  • Black Pepper 5 g
  • Full Fat Coconut Milk 80 ml
  • Stevia (Optional) 3

Recommended Nespresso coffees

Savory Quinoa Breakfast Bowl paired with a Plant-based Cinnamon Coconut Latte

  • Icon - Time 25 min.
  • Icon - Level Easy

Materials

  • Icon - Material - Aeroccino Vertuo Mug
  • Icon - Material - Aeroccino Medium Bowl
  • Icon - Material - Aeroccino Medium Sized Sauté Pan
  • Icon - Material - Aeroccino Whip
  • Icon - Material - Aeroccino Frother
  • Icon - Material - Aeroccino 2 Large Bowls

Recommended Nespresso coffees

Ingredients

  • Bianco Leggero Capsule 1 capsule
  • Cooked Quinoa 120 g
  • Cooked Chickpeas 120 g
  • Lemons (Juice and Zest separated) 2 Pieces
  • Parsley 60 g
  • Mushrooms 120 g
  • Avocado 100 g
  • red onion 75 g
  • Grape Tomatoes 120 g
  • Chopped Kale 1 Bunch
  • Garlic Powder 5 g
  • Onion Powder 5 g
  • Cilantro 60 g
  • Champagne Vinegar 60 ml
  • Minced Shallot 12 g
  • Garlic Cloves 3 Pieces
  • Olive oil 80 ml
  • Hemp Seeds 15 g
  • Salt 5 g
  • Black Pepper 5 g
  • Full Fat Coconut Milk 80 ml
  • Stevia (Optional) 3

Inspirations

Icon - Inspiration - Chef

How to make !

  • Step 01 Plant-based Cinnamon Coconut Latte

    - Extract Bianco Leggero capsule into the Nespresso Vertuo mug. - While coffee is brewing, measure out 120ml (1/2 cup) of full fat coconut milk. - Add 5ml (1 tsp) cinnamon to coconut milk. - Pour into frother. - Froth coconut milk. - Pour frothed coconut milk over coffee.
  • Step 02 Savory Quinoa Breakfast Bowl

    - In a large bowl, add cooked quinoa, lentils, 15ml (a tbsp) lemon juice, zest of one entire lemon, 140ml (1/2 cup) chopped parsley, and season to taste.Set aside. - In a medium-sized sauté pan over medium heat, add 15ml (a tbsp) oil. Add the mushrooms and allow to cook on medium heat until caramelized. Season with salt and pepper after sautéing for 3-5 minutes, set aside. - In the same pan, add another 15ml (a tbsp) of olive oil. Add 2 cloves garlic, sliced onion, and grape tomatoes. Cook for 2-3 minutes on medium heat. - Add kale, garlic powder, onion powder, and salt and pepper to taste. Cook until kale wilts and tomatoes burst. Top mixture with cilantro and 5ml (a tsp) of lemon juice at the end of cooking. Set aside. - To make the dressing, whisk together champagne vinegar, shallot, dijon mustard, chopped remaining garlic clove, and remaining olive oil until thoroughly mixed. Be sure to salt and pepper your dressing too! - To assemble your Savory Quinoa Breakfast Bowl : In a large bowl, add quinoa and lentil mixture, sautéed mushrooms, sautéed kale and tomatoes, 1/4 sliced avocado, top with hemp seeds, and drizzle dressing over the entire bowl! - You could also top with herbs, cheese, or a poached egg if applicable.

Sophia Roe

Sophia Roe is a celebrated chef, writer, and advocate who looks at the world of food, art, and wellness through diversity, inclusivity and honesty. She celebrates the beauty and art in cooking while creating resources to advance food justice and build more sustainable systems. Sophia dedicates much of her time to supporting & empowering young people through philanthropic organizations.

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