“Culinary Experience: Exquisite Vegan Caribbean Breakfast Bowl – A Taste of Paradise”

Allergens

N/A

Ingredients

• 1 cup quinoa
• 2 cups coconut milk
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil
• 1 cup black beans, cooked and seasoned
• 2 ripe avocados
• 1 cup mango, diced
• 1 cup pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa, coconut milk, and salt. Bring to a boil, then reduce heat and simmer, covered, until the quinoa is tender and has absorbed all of the liquid. Set aside. In a small bowl, mash avocados with lime juice and season with salt and pepper to taste. Set aside. In a large skillet, heat olive oil over medium heat. Add black beans and spices cook until fragrant. Season with salt and pepper to taste. Set aside. In a serving bowl, layer quinoa, black beans, mango, pineapple, red bell pepper, and cilantro. Top with mashed avocado.

Chef’s Insight

To enhance the flavor profile, try adding a dash of hot sauce or a sprinkle of nutritional yeast to the mashed avocado.

Notes

Make sure to use ripe but firm fruits for optimal texture and flavor.