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Grab-n-Go Vegan Breakfast Power Bowls Two Ways: Sweet + Savory
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5 from 1 vote


A savory vegan "parmesan" quinoa porridge is topped with salt-n-pepper roasted cauliflower and sautéed garlicky rainbow chard. This plant-powered dish is finished with a drizzle of tangy cashew hollandaise sauce. The sauce is optional but definitely recommended! It adds the loveliest pale yellow hue and crave-worthy savoriness to the dish.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Breakfast, Power Bowl
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4
Author: Ashley


Roasted Salt 'n' Pepper Cauliflower

  • 1 small head cauliflower (6-inch diameter), trimmed and cut into bite-size (½-inch) florets
  • ½ tablespoon olive oil
  • Sea salt and lots of freshly ground black pepper

Parmesan Quinoa Porridge

  • ½ tablespoon olive oil or 2 tablespoons vegetable broth
  • 1 small yellow onion, finely diced (about 1 ¼ cups)
  • 1 cup white quinoa, thoroughly rinsed
  • 2 ½ cups plain unsweetened plant-based milk (e.g., almond or cashew milk), divided
  • 1 cup filtered water
  • ¼ cup raw cashews, almonds, or pepitas
  • 2 tablespoons nutritional yeast flakes
  • ¾ teaspoon fine sea salt, divided, plus more to taste
  • 1 ½ teaspoons fresh lemon juice
  • Freshly ground black pepper to taste

Garlicky Greens

  • ½ tablespoon extra-virgin olive oil or 2 tablespoons vegetable broth
  • 1 bunch rainbow chard, washed, stemmed*, and roughly chopped
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper, to taste

Cashew Hollandaise Sauce (Optional but Recommended)

  • ½ cup raw cashews, soaked overnight or boiled for 10 minutes to soften
  • ½ cup filtered water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon black salt (i.e., "kala namak") or sea salt (I recommend black salt because it adds an eggy flavor)
  • Dash cayenne pepper


For the Roasted Salt 'n' Pepper Cauliflower

  • Preheat oven to 375F. Line a large baking tray with parchment paper.
  • Add the cauliflower florets to the lined pan, drizzle with the olive oil, and toss to coat.
  • Spread evenly over the pan and season with sea salt and black pepper.
  • Roast for 25 to 30 minutes, or until tender and flecked with a rich golden-brown hue.

For the Parmesan Quinoa Porridge

  • Meanwhile, heat a large pan over medium-low heat. Add the olive oil and onion, and cook for 6 minutes or until just beginning to turn translucent, stirring occasionally.
  • Add the quinoa and cook for 2 minutes, or until slightly toasted.
  • Stir in 2 cups of the milk and all of the filtered water. Increase the heat to medium-high, and bring to a boil. (Certain plant-based milks will separate at this point and that's completely okay.)
  • Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes, or until most of the milk has been absorbed and the quinoa is very tender, stirring occasionally at first and with greater frequency toward the end of cooking. Keep a watchful eye on it and stir as needed because the milk has a tendency to boil upwards.
  • Meanwhile, add the cashews, nutritional yeast, and ¼ teaspoon of the sea salt to a small food processor, and process for 20 seconds, or until the mixture resembles finely grated parmesan cheese. Set within reach of the stove.
  • Once the porridge is ready, remove it from the heat and stir in the remaining ½ cup almond milk or as much as needed to thin into a porridge-like consistency. Then, stir in the almond mixture, remaining ½ teaspoon sea salt, black pepper, and lemon juice. Taste and season with more sea salt and black pepper, if desired.

For the Garlicky Greens

  • Heat the olive oil over medium-low in a large pan. Add the chard and cook for 2 minutes, or until just beginning to wilt.
  • Add the garlic and continue to cook for another 2 minutes, or until the greens are tender and wilted, stirring frequently.
  • Remove from the heat and generously season with sea salt and black pepper. Set aside.

For the Cashew Hollandaise Sauce (Optional but Recommended)

  • Add the cashews, filtered water, nutritional yeast, lemon juice, ground turmeric, black salt, and cayenne pepper to a high-speed blender.
  • Blend on high for 2 to 3 minutes or until completely smooth.


*Eco-Friendly Tip: Wait, don't toss those rainbow stems! Pickle them instead. Thinly slice the stems and add them to a jar along with equal parts apple cider vinegar and filtered water. Stir in a dash or two of sea salt, to taste, secure the lid, and shake vigorously. Keep refrigerated for up to two weeks. Those pretty pink pickled stems make an excellent garnish to this savory breakfast bowl!