Gluten-Free South African Brunch Delight: Cape Malay Breakfast Bowl with Spicy Avo Toast and Biltong
Discover an exquisite gluten-free South African brunch recipe featuring a Cape Malay breakfast bowl, spicy avocado toast, and biltong strips for a delicious and visually stunning meal experience.
Allergens
None
Ingredients
- 2 cups cooked Cape Malay breakfast bowl mix (rice, lentils, chickpeas, vegetables)
- 4 slices gluten
- free sourdough bread
- 2 ripe avocados, halved and pitted
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 4 slices biltong (beef or game)
- Fresh cilantro leaves, for garnish
- Lemon wedges, for serving
Instructions
- a. Preheat oven to 375°F (190°C). b. Toast the gluten free sourdough bread slices in the oven for 8 10 minutes or until golden brown and crispy. Set aside. c. In a small bowl, mash avocados with smoked paprika, ground cumin, ground coriander, salt, and pepper. d. Assemble each brunch dish by placing cooked Cape Malay breakfast bowl mix in a bowl, adding one slice of spicy avocado toast on top, followed by two biltong strips. e. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.
Chef’s Insight
The combination of flavors and textures in this dish truly captures the essence of South African cuisine.
Notes
Adjust the spice levels to your preference for a customizable dish.