Let’s talk about cold rice for breakfast, okay? Not sure why this seems weird in western food, since we happily eat pretty much every other carb for breakfast – you simply have to give it a shot.
Coconut jasmine rice + fresh tangy-sweet MANGO + all those other good bowl toppings like almonds/coconut flakes/dates = delicious, no-added-sugar breakfast on the table in less than five minutes! This is a win all around.
Let’s talk about that no added sugar part – natural mango juice and rich dates bring all the sweetness you could want. That doesn’t make this low-sugar & low-carb, but it does bring tons of fiber, vitamins, & protein.
These bowls are a rich, super-filling breakfast with lots of staying power that’s great for a day outside. For a regular weekday at school or a desk, halving the portions and serving extra fruit on the side should be plenty to get your day started.
This is the perfect throw-together breakfast if you have leftover rice in the fridge, so use up what you have! But I’m really really begging you to try it with coconut rice sometime. That creaminess just takes everything over-the-top in the best possible way.
Mango Coconut Breakfast Bowls
- 1 large mango peeled & diced
- 2/3 cup cooked rice
- 1/4 cup unsweetened coconut flakes optionally toasted
- 1/4 cup sliced almonds optionally toasted
- 4 dates pitted & diced
- pinch salt
- Combine all ingredients in a large bowl and mix well.
- Scoop into individual bowls and refrigerate for 15 minutes before serving.