Vegan Pakistani Mango Lassi Bowls with Cucumber Salad and Quinoa-Stuffed Bell Peppers

Allergens

None, except for known allergens in the ingredients list (dairy, gluten, etc.)

Ingredients

• 2 ripe mangoes, peeled and pitted
• 1 cup plain unsweetened almond milk yogurt
• 2 cups fresh mint leaves
• 1/4 teaspoon ground cardamom
• 1 tablespoon agave nectar
• 1 cup uncooked quinoa
• 2 cups water
• 4 bell peppers (red, yellow, or orange)
• 1 English cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• Salt and pepper, to taste

Instructions

1. a. Blend mangoes, almond milk yogurt, mint leaves, cardamom, and agave nectar in a blender until smooth and creamy. Set aside. b. Rinse quinoa under cold water and bring to a boil with water in a saucepan. Reduce heat, cover, and simmer for 15 minutes or until tender and cooked through. Fluff with a fork and let cool. c. Preheat oven to 375°F (190°C). Cut the tops off bell peppers and remove seeds. Stuff each pepper with quinoa, then place in a baking dish. Bake for 20 25 minutes or until tender. d. Toss cucumber and red onion slices with cilantro, salt, and pepper to taste.

Chef’s Insight

The combination of flavors and textures in this dish creates a truly unique vegan Pakistani experience.

Notes

Adjust the sweetness of the mango lassi according to taste.