Energizing Indian Brunch Bowl with Mango Lassi Smoothie

Allergens

Tree nuts (almond milk), soy (edamame)

Ingredients

• For the Brunch Bowl:
• 1 cup cooked quinoa
• 1 cup cooked brown rice
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/2 cup edamame, shelled and blanched
• 1/4 cup fresh cilantro leaves
• Salt and pepper, to taste For the Mango Lassi Smoothie:
• 1 ripe mango, peeled and pitted
• 1/2 cup plain coconut yogurt
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon ground cardamom
• 2 tablespoons honey or agave syrup (optional)

Instructions

1. In a large bowl, combine the cooked quinoa and brown rice. Add the chopped cucumber, cherry tomatoes, shredded carrots, edamame, and fresh cilantro leaves. Toss gently to combine and season with salt and pepper to taste.
2. In a blender, add the ripe mango, coconut yogurt, almond milk, ground cardamom, and honey or agave syrup if using. Blend until smooth and creamy.
3. Serve the mango lassi smoothie alongside the Indian Brunch Bowl for a perfectly balanced and energizing meal.

Chef’s Insight

By combining both complex carbohydrates and plant-based protein, this meal is sure to keep you feeling full and energized throughout the morning.

Notes

Feel free to add more protein to the brunch bowl by including tofu or tempeh