“Mouthwatering Vegan Polynesian Brunch Bowl: A Taste of Paradise”

Allergens

N/A

Ingredients

• 1 cup cooked quinoa
• 1 ripe avocado
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup diced mango
• 1/2 cup chopped kale
• 1/4 cup shredded coconut flakes
• 1 tbsp chia seeds
• 1 tbsp hemp seeds
• 1/2 cup almond milk
• 1 tbsp agave nectar or maple syrup
• 1 tsp vanilla extract
• Salt and pepper, to taste

Instructions

1. Cook quinoa according to package instructions and let it cool.
2. Slice avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash it with a fork until smooth.
3. In another bowl, mix almond milk, agave nectar or maple syrup, and vanilla extract. Pour the mixture over the mashed avocado and stir well to combine. Season with salt and pepper to taste.
4. Assemble the brunch bowl by layering cooked quinoa at the bottom of a serving dish. Top it with layers of mixed berries, diced mango, chopped kale, and shredded coconut flakes.
5. Drizzle the creamy avocado mixture over the top of the layered ingredients. Sprinkle chia seeds and hemp seeds on top for added texture and nutritional value.

Chef’s Insight

This recipe was inspired by Polynesian cuisine's love of tropical fruits, while also catering to a vegan diet. The combination of textures and flavors creates a truly unique and satisfying brunch experience.

Notes

Be sure to use ripe avocado for the creamiest texture and sweet berries for optimal flavor.