“Vegan Colombian Breakfast: Deliciously Nutritious Tropical Bowl”
This vegan recipe features a tropical Colombian breakfast bowl packed with protein and vitamins. It combines quinoa, avocado, mango, pineapple, pomegranate seeds, almonds, coconut, and chia seeds for a vibrant, nutritious meal.
Allergens
Nuts
Ingredients
- 1 cup cooked quinoa
- 1 ripe avocado
- 1 medium mango
- 1/2 cup diced pineapple
- 1/4 cup pomegranate seeds
- 1/4 cup chopped almonds
- 1/4 cup shredded coconut, toasted
- 1 tbsp chia seeds
- 2 tbsp lime juice
- Salt and pepper, to taste
- 1/4 cup plant
- based yogurt (optional)
Instructions
- Cook quinoa according to package instructions. Let cool.
- Peel and pit the avocado, then mash in a bowl with lime juice, salt, and pepper.
- Dice the mango and pineapple into bite sized pieces.
- Prepare pomegranate seeds by cutting the fruit in half and submerging one half at a time in water, separating the seeds from the white membrane.
- In a large bowl, combine cooled quinoa, mashed avocado, diced mango, pineapple, pomegranate seeds, almonds, shredded coconut, and chia seeds. Mix gently to combine.
- Optional: Top the bowl with a dollop of plant based yogurt for added creaminess.
Chef’s Insight
The combination of flavors and textures in this dish truly captures the essence of a Colombian breakfast, while still being vegan-friendly.
Notes
Feel free to substitute any of the fruits for your favorites or according to what's in season.