“Savory Tropical Vegan Paradise: A Mouthwatering Polynesian Breakfast”

Allergens

Nuts (Macadamia nuts)

Ingredients

• 1 cup cooked quinoa
• 1/2 cup black beans
• 1 ripe avocado
• 1 mango, diced
• 1/4 cup coconut flakes, toasted
• 1/4 cup chopped macadamia nuts
• 1 tbsp chia seeds
• 1 tsp sesame seeds
• 2 cups mixed leafy greens
• Salt and pepper, to taste
• Fresh lime wedges, for serving

Instructions

1. In a medium bowl, combine the cooked quinoa and black beans, then season with salt and pepper to taste.
2. Peel, pit, and mash the avocado in another bowl. Season with salt and pepper.
3. In a separate bowl, toss the diced mango with the toasted coconut flakes.
4. Plate the mixed leafy greens, followed by the quinoa and black bean mixture, then spread the mashed avocado on top. Arrange the mango and coconut mixture around the avocado, then sprinkle chia seeds and sesame seeds for added texture.
5. Serve with fresh lime wedges on the side.

Chef’s Insight

This recipe highlights the perfect balance of textures, from the creamy avocado and coconut flakes to the crunch of macadamia nuts and sesame seeds. The vibrant colors of mango and greens bring a pop of tropical appeal.

Notes

Choose ripe but firm mangoes for best texture and flavor. - Toast the coconut flakes in a dry pan over medium heat, stirring occasionally to prevent burning.