Vegan Cuban Brunch: Tropical Papaya Boat with Mango-Avocado Salsa & Smoky Chickpea Scramble

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 medium
• sized ripe papayas
• 1 cup cooked chickpeas
• 1 large ripe mango, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeno pepper, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 1 lime, juiced
• 1/4 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and pepper to taste

Instructions

1. a. Prepare the chickpea scramble by sautéing cooked chickpeas with smoked paprika, ground cumin, salt, and pepper in a non stick pan until heated through and slightly crispy. Set aside. b. In a separate bowl, combine diced mango, avocado, red onion, jalapeno, and chopped cilantro. Mix well and season with lime juice, salt, and pepper to taste. c. Carefully cut each papaya in half lengthwise, remove the seeds and scoop out a small amount of flesh from the center to create a boat shape. d. Fill each papaya boat with the prepared chickpea scramble. e. Spoon the mango avocado salsa over the chickpea scramble in each papaya boat. f. Serve immediately, garnishing with a sprig of fresh cilantro if desired.

Chef’s Insight

Choose ripe but firm papayas for easier cutting and better structure. - Balance the flavors by adjusting the spice levels to your preference.

Notes

Feel free to adjust the spiciness of the salsa according to your preference. - Serve with a refreshing beverage like freshly squeezed orange juice for a complete brunch experience.