Caribbean Fusion Breakfast Bowl with Tropical Mango Salsa and Avocado Crema

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 pineapple, cut into rings
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 avocado, pitted and peeled
• 2 tablespoons sour cream or Greek yogurt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. Heat olive oil in a skillet over medium high heat. Add black beans, season with salt and pepper, and cook until heated through. Remove from heat and set aside.
3. Preheat a grill or grill pan to medium high heat. Grill pineapple rings for 2 3 minutes per side or until slightly charred and softened. Set aside.
4. In a mixing bowl, combine mango, red onion, jalapeno, cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside.
5. In another bowl, blend avocado, sour cream or Greek yogurt, cumin, and garlic powder until smooth and creamy. Set aside.
6. To assemble the breakfast bowls, divide cooked quinoa among 6 serving bowls. Top each with black beans, grilled pineapple, mango salsa, and a dollop of avocado crema. Serve immediately.

Chef’s Insight

The combination of textures and flavors in this dish creates an unforgettable breakfast experience that will leave your guests wanting more.

Notes

This dish is perfect for a brunch gathering or a special weekend breakfast.