Caribbean Vegetarian Breakfast Bowl: A Tropical Fusion of Flavors and Textures

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked quinoa 1 cup black beans, cooked 1 large plantain, sliced and fried 1/2 cup mango, diced 1/2 cup red bell pepper, diced 1/4 cup cilantro, chopped 1/2 cup coconut milk 1 lime, juiced 1 tsp ground cumin 1 tsp ground coriander Salt and pepper, to taste Olive oil, for cooking

Instructions

1. Heat olive oil in a pan over medium heat. Add black beans, quinoa, cumin, coriander, salt, and pepper. Cook for 5 minutes or until heated through.
2. In another pan, heat olive oil and sauté red bell pepper and mango for 4 5 minutes or until softened.
3. Assemble the bowl: Place cooked quinoa in a serving bowl. Top with black beans mixture, fried plantain slices, sautéed vegetables, and a sprinkle of chopped cilantro. Drizzle coconut milk and lime juice over the top.
4. Serve immediately and enjoy!

Chef’s Insight

For added flavor, consider marinating the black beans in the cumin, coriander, salt, and pepper for 30 minutes before cooking. To deepen the Caribbean flavors, add a dash of jerk seasoning to the sautéed vegetables.

Notes

Adjust the heat to preference for a spicier or milder dish.