Hawaiian Rainbow Bowl

Allergens

Nuts

Ingredients

• 2 cups cooked quinoa
• 1 cup diced pineapple
• 1 cup diced mango
• 1 cup chopped kale
• 1/2 cup shredded coconut
• 1/4 cup chopped macadamia nuts
• 1 avocado, sliced

Instructions

1. Divide the cooked quinoa among four bowls.
2. Top each bowl with equal portions of diced pineapple and mango.
3. Sprinkle chopped kale evenly across all four bowls.
4. Scatter shredded coconut over the top.
5. Garnish with sliced avocado and macadamia nuts.

Chef’s Insight

This dish is perfect for meal prep, as it remains fresh and flavorful throughout the week.

Notes

This dish is customizable with your favorite fruits and vegetables.