Mango and Black Forbidden Rice Breakfast Bowl Vegan WFPB

Nutritious and flavorful sweet breakfast bowl inspired by a classic Thai dessert. This recipe started out as a way to use up leftover black rice from another recipe, and it's become one of my favorite breakfasts. Secretly sweetened with dried fruits, it contains a powerhouse nourishing ingredients including ground flaxseed meal and chia seeds.

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Course Breakfast, Snack

Cuisine American, Anti Inflammatory Diet, Asian Fusion, Fusion, Plant-Based, Thai Inspired, Vegan, Vegan Fusion, WFPB, WFPBNO, Whole Food Plant-Based

Servings

Equipment

blender (food processor or emersion blender can also be used)

Ingredients

2 cups cooked black rice (aka forbidden rice)
1-½ cups cubed mango, fresh or frozen (thaw first if using frozen mango)
1 cup unsweetened plant milk
3 Tbsp chopped deglet noor dates
3 Tbsp chopped pitted prunes
1 Tbsp ground flaxseed
3 Tbsp unsweetened shredded coconut*
2 Tbsp chia seeds
½ tsp ground cardamom

Instructions

Place cooked black rice, cubed mango and unsweetened shredded coconut in a large bowl and set aside
Check chopped dates and prunes for stems, pits or any kind of hard bits that shouldn't be there. Remove these if you find any
Place plant milk, chopped dates, chopped prunes, and ground flaxseed in a blender and blend until smooth
Add plant milk, date, prune and flaxseed blend to the bowl with the rice, mango and coconut. Using a wooden spoon or cake spatula, mix ingredients in the bowl
Now add the cardamom and chia seeds to the bowl and quickly mix all the ingredients until everything is evenly distributed. You need to move fast to keep the chia seeds from clumping together as soon as they get wet
Serve immediately, or refrigerate in a sealed container for up to 48 hours
This recipe makes 2 to 4 servings

Notes

*For a version of this recipe that's lower in saturated fat substitute shredded coconut with 1/2 tsp coconut extract and 3 tablespoons of shredded jicama or quinoa flakes.

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Tried this recipe? Let me know how it was!