Colombian Vegan Aguacate y Pan de Bono Breakfast Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 ripe avocados, halved, pitted, and peeled 1 cup quinoa, rinsed and drained 2 cups unsweetened almond milk (or any plant
• based milk of choice) 4 Pan de Bono biscuits (vegan) 2 limes, juiced 1/2 cup fresh cilantro leaves, finely chopped Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water has been absorbed. Remove from heat and let it cool slightly. In another small saucepan, combine the almond milk with the cooked quinoa. Heat on medium low, stirring occasionally, until the porridge thickens to your desired consistency, about 5 10 minutes. Season with salt and pepper to taste. While the porridge is cooking, cut the avocados into thin slices or cubes, depending on preference. Once the porridge has reached your preferred consistency, divide it between four bowls. Top each bowl with equal portions of avocado slices or cubes. Arrange 1 Pan de Bono biscuit next to each bowl of porridge and avocado. In a small bowl, whisk together the lime juice and finely chopped cilantro to create the dressing. Drizzle this over each breakfast bowl.

Chef’s Insight

Using different textures in this dish, such as the soft avocado, crunchy biscuit, and creamy quinoa porridge, creates a delightful mouthfeel experience that will leave your taste buds dancing with joy!

Notes

If you prefer a smoother porridge, use a blender to blend the cooked quinoa with almond milk until it reaches your desired consistency.