This is one of my newest favorites for a great savory breakfast. I can often happily eat two at one time, so maybe you’ll want to make extras, too. Easy and very flavorful, and such a great way to enjoy lots of veggies all at once. It’s so simple, yet could not be more delicious!
1 large low- or no-salt whole-grain tortilla, such as Ezekiel
Mixture of roasted, steamed, and/or sautéed veggies, like asparagus, bell peppers, zucchini, Shallots and broccoli
Raw fresh veggies, like diced cucumbers and tomatoes
SOS-free hot sauce
- Lightly toast tortilla.
- Spread warm tortilla with a layer of hummus.
- Chop all the vegetables you will be using into bite-sized pieces, so they will be easy to sprinkle over the top. Cover the hummus with lots of roasted, steamed, and/or sautéed vegetables, piled high.
- Top the cooked vegetables with the raw veggies. Garnish with avocado. Finish with a generous splash of hot sauce, and serve immediately.
Vicki Brett-Gach is a plant-based culinary instructor, certified personal chef, master vegan lifestyle coach, and author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize, and Renew, published by Brooklyn Writer’s Press. She is Forks Over Knives plant-based certified and has earned a certificate in plant-based nutrition through the T. Colin Campbell Center for Nutrition Studies. She is trained in dietary therapy for reversing common diseases and is a graduate of Dr. McDougall’s Starch Solution certification program. Vicki also holds certificates in wellness counseling through Cornell University and in culinary coaching through Harvard Medical School and The Institute of Lifestyle Medicine. Vicki coaches individual clients across the country and teaches plant-based cooking classes to groups of all sizes, always focused on making eating healthy easy. Stay connected through Vicki’s blog, AnnArborVeganKitchen.com for new recipes as soon as they are published.
Website/Recipe Blog: https://annarborvegankitchen.com/blog/