Tropical Polynesian Vegetarian Breakfast Bowl: A Mouthwatering Fiesta for the Senses

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cooked quinoa 2 ripe avocados, halved and pitted 1/2 cup diced mango 1/2 cup cherry tomatoes, halved 1/4 cup chopped fresh cilantro 1/4 cup roasted macadamia nuts 1/4 cup shredded coconut, toasted 1 lime, zested and juiced 2 tablespoons olive oil Salt and pepper, to taste Optional: Vegan cheese for sprinkling on top

Instructions

1. a. Cook quinoa according to package instructions and let it cool. b. Cut avocados in half and remove pits. Slice each avocado half into three or four wedges, depending on size. c. In a small bowl, combine diced mango, cherry tomatoes, chopped cilantro, and lime zest. Season with salt and pepper to taste. d. In another small bowl, mix roasted macadamia nuts, toasted shredded coconut, lime juice, olive oil, and a pinch of salt. e. To assemble, divide the cooked quinoa among four bowls. Top each with an equal amount of avocado wedges, mango salsa, macadamia nut mixture, and a sprinkle of vegan cheese (if using).

Chef’s Insight

This dish is designed to be cinematic and sensory, featuring an array of colors, textures, and flavors that will make your taste buds dance. The combination of cool avocado, tangy mango salsa, crunchy macadamia nuts, and warm quinoa creates a symphony of mouthfeel experiences.

Notes

Use ripe, but firm avocados to ensure they hold their shape when sliced and served.