Caribbean Vegetarian Breakfast Bowls: A Taste of the Islands

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup quinoa, uncooked 2 cups water 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 bell pepper, diced (any color) 1 cup black beans, cooked and drained 1 cup corn kernels, canned or frozen 1/4 cup fresh cilantro, chopped 1 ripe avocado, sliced 1 lime, cut into wedges Salt and pepper, to taste For the Mango Salsa: 2 cups mango, diced 1/4 cup red onion, finely chopped 1 jalapeno, seeded and finely chopped (optional) 2 tablespoons fresh cilantro, chopped 1 tablespoon lime juice Salt, to taste

Instructions

1. Cook quinoa according to package instructions or using a 2:1 ratio of water to quinoa set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened.
3. Stir in bell pepper, black beans, and corn, cooking for 5 7 minutes or until heated through. Season with salt and pepper to taste.
4. Gently fold in cooked quinoa and cilantro, then divide the mixture among six bowls.
5. Top each bowl with a slice of avocado, mango salsa, and a lime wedge for garnish.

Chef’s Insight

The combination of flavors and textures in this recipe creates an irresistible Caribbean-inspired breakfast experience that can be enjoyed any time of day.

Notes

You can adjust the spiciness of the mango salsa by adding more or fewer jalapeño peppers.