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Savory Bowl with Vegan Hollandaise Sauce & Turmeric Poached Eggs

This savory bowl with vegan hollandaise sauce & turmeric poached eggs is a total game changer. The combination of ingredients makes for a creamy, yet crunchy toasted bowl that’s sure to kick start your day and make you feel great.
Servings: 1 bowl

Ingredients

Bowl Base Quinoa

  • 693 grams (3 cups) filtered water
  • 265 gram (1 ½ cups) quinoa, rinsed
  • ¾ teaspoon salt

Toasted Pumpkin Seeds

  • 1 tablespoon coconut oil
  • 1 cup pumpkin seeds
  • Pinch sea salt

Vegan Hollandaise Sauce

  • Makes about 6 ounces (¾ cup)
  • 44 grams (¼ cup) cashews, soaked for 4 hours
  • 2 ounces (¼ cup) almond milk
  • 2 ounces (¼ cup) olive oil
  • 2 tablespoons lemon juice fresh squeezed
  • 2 teaspoons nutritional yeast
  • ¾ teaspoon sriracha
  • ⅛ teaspoon smoked paprika
  • ¼ teaspoon salt

Turmeric Poached Eggs

  • Water
  • White vinegar up to ¼ cup
  • 2 teaspoons turmeric
  • Farm fresh eggs

Bowl Assembly (1 portion)

  • ⅔ cup quinoa
  • ½ avocado
  • 2 or 3 turmeric poached eggs
  • 3 tablespoons Vegan Hollandaise Sauce
  • Purple cabbage shredded
  • Pickled onions see recipe link below
  • Tuscan kale sautéed
  • Watermelon radish sliced
  • Toasted pumpkin seeds

Garnishes (optional)

  • Black sesame seeds
  • Lime wedges
  • Cilantro

Instructions

Prepare quinoa

  • Bring 3 cups water and salt to boil in medium saucepan.
  • Add rinsed quinoa, stir and cover, lower to a simmer.
  • Cook until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork, set aside.
  • *Note: You will have leftover quinoa from this recipe, enjoy!

Prepare pickled onion

Prepare toasted pumpkin seeds

  • Heat cast iron pan to medium heat.
  • Melt coconut oil and add the pumpkin seeds and salt. Stir.
  • Toast for 3-5 minutes or until they turn a light brown color, stirring every couple minutes.

Prepare hollandaise

  • Drain cashews.
  • In high speed blender, add all ingredients.
  • Puree until smooth and creamy.
  • *Note: keeps for up to 10 days in fridge when stored in airtight container. Enjoy on and in everything!!

Prepare poached eggs

  • Pour about 4" water into a large saucepan and bring to a boil; reduce heat so water is at a gentle simmer.
  • Add vinegar and turmeric. Stir.
  • Crack an egg into a small bowl, then gently slide egg into water. If making more than one egg, wait 30 seconds before adding the next.
  • Poach until whites are set but yolks are still runny, about 3 minutes.
  • Using a slotted spoon, transfer eggs to paper towels as they are done and let drain.

To assemble bowl

  • Add quinoa first, top with sauce and stir with spoon. Layer in all toppings and optional garnishes. Finish by drizzling with olive oil, salt and pepper. Serve warm.