Hawaiian Keto Brunch Bowl with Pineapple Mango Smoothie

Allergens

Tree nuts (almonds)

Ingredients

• 1 cup cooked quinoa
• 1 avocado, halved and pitted
• 1 cup spinach, roughly chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup roasted almonds, roughly chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• Pineapple Mango Smoothie: 1 cup pineapple chunks 1/2 cup mango chunks 1/2 cup coconut milk 1/2 cup spinach leaves 1 tbsp chia seeds

Instructions

1. Prepare the Hawaiian Keto Brunch Bowl by dividing the cooked quinoa among four bowls. Top each bowl with half an avocado, chopped spinach, cherry tomatoes, red onion slices, roasted almonds, and cilantro leaves. Drizzle with olive oil and season with salt and pepper to taste. For the Pineapple Mango Smoothie, blend pineapple chunks, mango chunks, coconut milk, spinach leaves, and chia seeds in a blender until smooth and creamy. Serve immediately.

Chef’s Insight

The combination of vibrant greens, citrus, and hydration found in this recipe will leave you feeling energized and refreshed.

Notes

This recipe can be easily adapted to suit various dietary needs by substituting ingredients or changing cooking methods.