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Coconut and Mango Quinoa Bowl Recipe

Prepare the night before, leave in the fridge and you will have a brilliant breakfast ready to go, to power you through the day. Make in jars, then you can take it to work.



Ready in 5 minutes, plus 2 hours or overnight chilling time



1. Put the quinoa, 400ml of vegan milk, the seeds and most of the mango and coconut flakes, reserving a little of both for serving, in a large bowl.

2. Stir to mix everything together. Cover and place in the fridge for a couple of hours or overnight, so the quinoa absorbs the liquid.

3. Stir before serving and add a little extra milk if a runnier consistency is preferred.

4. Divide between two bowls, then scoop out the seeds and pulp from the passion fruit and drizzle over the quinoa. Top with the reserved mango and sprinkle over the coconut flakes.

Kcal 510 | fat 27g | sat. fat 17g | carbs 48g | sugars 22g | fibre 11g | protein 12g | salt 0.77g

Extracted from VeganEasy by Denise Smart (£15, Ebury Press). Photography by William Shaw.

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