Tropical Vegan Caribbean Breakfast Bowl – A Symphony of Flavors and Textures
Dive into a delicious and vibrant vegan Caribbean breakfast bowl that combines the best of island flavors with a perfect balance of textures and colors. This dish is a tasty and healthy choice for any time of day.
Allergens
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Ingredients
- 1 cup cooked black beans, rinsed and drained 1 cup chopped ripe plantains (about 2 medium) 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 cup cooked quinoa 1/2 cup fresh mango, cubed 1/4 cup chopped cilantro 2 tbsp lime juice 1 avocado, sliced Salt and pepper, to taste Cooking spray
Instructions
- a. Preheat a non stick skillet over medium heat. Coat the skillet with cooking spray. b. Add the black beans, plantains, red bell pepper, and green bell pepper. Season with salt and pepper to taste. Cook for 5 minutes or until heated through, stirring occasionally. c. Meanwhile, in a large bowl, combine cooked quinoa with fresh mango and chopped cilantro. Toss gently to combine. d. Divide the bean mixture evenly between two bowls. Top each with the quinoa mango mixture, followed by avocado slices. Drizzle with lime juice and garnish with additional cilantro, if desired.
Chef’s Insight
This dish showcases the vibrant flavors of the Caribbean, with the perfect balance of textures from the quinoa, black beans, plantains, and avocado.
Notes
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