Delectable Vegan Caribbean Breakfast Bowl: A Taste of Island Paradise

Allergens

N/A

Ingredients

• 2 cups uncooked long
• grain white rice
• 1 can (13.5 oz) coconut milk
• 2 ripe plantains
• 2 cups mixed tropical fruits, such as pineapple, mango, and papaya
• 1 ripe avocado, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup toasted coconut flakes
• 1 tbsp ground cinnamon
• Salt, to taste
• Optional: Vegan yogurt or cream, for drizzling

Instructions

1. Rinse the rice under cold water and drain well. In a medium saucepan, combine the rice, coconut milk, 2 cups of water, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and cover. Cook for 18 20 minutes, or until all liquid is absorbed. Remove from heat and let it stand, still covered, for 5 more minutes. Fluff with a fork and set aside.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice the plantains lengthwise into 1/2 inch thick pieces, leaving the skin on for easier handling. Arrange them on the prepared baking sheet, season with cinnamon and a pinch of salt. Bake for 20 minutes or until soft and golden brown. Remove from oven and let cool slightly.
3. While the rice is cooking, prepare your fruits by cutting them into bite sized pieces. Slice the avocado and set aside.
4. Assemble the bowls: Start with a base of cooked coconut rice, followed by plantains, tropical fruits, avocado slices, and a sprinkle of toasted coconut flakes. Finish with a scattering of fresh cilantro.
5. Optional: Drizzle with vegan yogurt or cream for an extra touch of creaminess.

Chef’s Insight

The key to this dish is finding ripe yet firm plantains and tropical fruits that are juicy but not too sweet. This will create a perfect balance of flavors and textures.

Notes

The use of Flux/ComfyUI compatible image prompts will ensure that the dish is presented in an aesthetically pleasing manner that matches the high-quality taste experience offered by this recipe.