Vegan Venezuelan Breakfast: Tostones, Avena con Leche, and Guacamole Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large green plantains
• 1/2 cup quinoa
• 2 cups almond milk
• 1/4 cup brown sugar
• 1/4 tsp ground cinnamon
• 1/8 tsp salt
• 3 avocados, ripe but firm
• 1 small red onion, finely chopped
• 2 tomatoes, diced
• 1 jalapeño pepper, finely chopped
• 1/4 cup cilantro, finely chopped
• 1 lime, juiced
• Salt and pepper, to taste
• Olive oil

Instructions

1. Prepare the tostones: Peel plantains and cut them into 1 inch thick slices. Fry in olive oil until golden brown on both sides, then flatten with a tortilla press or the bottom of a cup. Set aside. Cook the quinoa according to package instructions. In a saucepan, combine almond milk, sugar, cinnamon, and salt. Bring to a simmer and cook until slightly thickened. Pour over cooked quinoa and mix well. Prepare the guacamole: Mash avocados in a bowl with a fork or potato masher. Add red onion, tomatoes, jalapeño, cilantro, lime juice, salt, and pepper. Mix until combined.

Chef’s Insight

The combination of textures in this dish is key - from the crunchy tostones to the creamy avena con leche, and the richness of the guacamole. Experiment with different levels of spiciness in the guacamole for a personalized touch.

Notes

Feel free to adjust the level of sweetness in the avena con leche according to your taste. If using very ripe plantains, you may need less sugar.