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LE BREAKFAST BOWL - COPYCAT FROM ZINQUE

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Zinque, a popular restaurant in LA and one of brent and I's go-to spots, has many different Le Bowls. This one is a copycat version of the Le Breakfast Bowl. It's as beautiful as it tastes. And although it has several components, it's actually very easy to make and doesnt take a long to come together, about 30 minutes, since there isn't much chopping involved.



This recipe makes two bowls, one for you and one for later...or for someone else. :)


This bowl hits all the notes. Its crunchy, creamy, savory, sweet, bright, acidic, rich, and fresh.


I am in love.


And if you are interested in more bowl recipes, be sure to check out my cookbook, Vegan Buddah Bowls.









Zinque Copycat - Le Breakfast Bowl w/ tomatoes, spiced crispy chickpeas, asparagus, quinoa, Greek yogurt, poached egg, za’tar, avocado, cilantro, pickled onion.


Serves two


INGREDIENTS:

1 cup quinoa, rinsed & drained

1 clove garlic, minced

2 cups vegetable broth

1 can chickpeas, rinsed & drained

Olive oil

1 tsp curry powder

1/2 tsp smoke paprika

S&P

1.5 cups cherry tomatoes, halved

1 tbsp aged balsamic vinegar

pinch of crushed red pepper flakes

a handful of small asparagus spears (or 8-10 big spears), trimmed

2 eggs

Splash of white vinegar


TO FINISH

Full-fat Greek yogurt

1 ripe avocado

Pickled red onions

Chili onion crunch

Za’tar


DIRECTIONS:

Preheat oven to 425f.


Meanwhile, add the quinoa, vegetable broth, and garlic to a pot. Bring to a bowl over medium-high heat; once boiling, lower to a simmer, and cook uncovered for 10 or so minutes, lowing the heat as needed to keep it at a simmer. Once the liquid is absorbed, cover it with a lid and remove it from the heat. Set aside to finish in its own steam.


Lay the chickpeas on a baking sheet, and drizzle with olive oil. Add the curry powder, smoked paprika, salt, and pepper. Mix well, then put in the oven for 18-20 minutes. Then remove the tray, add the asparagus, drizzle with salt and pepper, and toss well; add to one side of the tray, and roast for another 5 minutes. Bigger asparagus will take longer, but mine were very small.


While everything is cooking, slice tomatoes and add to a bowl with the aged balsamic vinegar, salt, pepper, and crushed red pepper flakes. Mix well and set aside to marinate.


Then poach the egg by bringing a small pot of water to a soft boil, then add a splash of white vinegar. Swirl the water with a spoon, then gently add the egg, using the spoon to spin the whites around the yolk. Cook for around 2 minutes until the whites are solid and the yolks are still runny. Repeat for the second egg.


Start to assemble your bowls by layering each bowl with a big spoonful or two of greek yogurt, half the chickpeas, tomatoes, quinoa, asparagus, a scoop of pickled red onion, 1/2 a sliced avocado, a poached egg, a drizzle of chili onion crunch, a sprinkle of za'atar, and some fresh cilantro. Enjoy!







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