“Vegan Hawaiian Sunrise Bowl: A Taste of the Islands”

Allergens

Nuts (macadamia nuts)

Ingredients

• 1 cup uncooked quinoa
• 2 cups coconut milk (for cooking)
• 1 ripe avocado
• 1 cup fresh or canned pineapple, diced
• 1 ripe mango, diced
• 1/4 cup unsweetened shredded coconut
• 1/4 cup chopped macadamia nuts
• 2 tbsp chia seeds
• 1 tbsp agave nectar or maple syrup (optional)

Instructions

1. Rinse quinoa under cold water and drain well. In a medium saucepan, combine the rinsed quinoa with coconut milk and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork. While the quinoa is cooking, prepare your fruits and nuts by dicing the pineapple and mango, chopping the macadamia nuts, and shredding the coconut (if using). Divide the cooked quinoa among four bowls or glasses. Top each bowl with a layer of diced pineapple, followed by a layer of avocado, then mango, shredded coconut, macadamia nuts, and chia seeds. If desired, drizzle a little agave nectar or maple syrup over the top for added sweetness. Enjoy your Vegan Hawaiian Sunrise Bowl immediately, savoring the combination of textures, flavors, and colors that transport you to the beautiful islands of Hawaii!

Chef’s Insight

The contrast between the creamy quinoa and the cold, fruity toppings creates a unique texture experience in each bite; using ripe, fresh fruit will enhance the overall flavor of this dish

Notes

Feel free to swap out the fruits or nuts for your favorite tropical options; this dish can also be enjoyed warm or cold, depending on personal preference