Ingredients
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1 cup flaked cornmeal flaked cornmeal1 cup flaked cornmeal (for cuscuz, also known as flocão)
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1/2 teaspoon salt1/2 teaspoon salt
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1/2 cup water1/2 cup water
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1 frozen açaí1 frozen açaí pack (unsweetened, thawed)
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1 ripe banana1 ripe banana, sliced
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2 tablespoons shredded coconut shredded coconut2 tablespoons shredded coconut (toasted, optional)
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2 tablespoons chopped Brazil brazil nuts2 tablespoons chopped Brazil nuts
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1 tablespoon maple syrup or agave maple syrup1 tablespoon maple syrup or agave nectar
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1/2 cup fresh seasonal fruit mango1/2 cup fresh seasonal fruit (such as mango, papaya, or strawberries)
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cinnamonOptional: pinch of cinnamon
Directions
This vegan breakfast bowl draws inspiration from Brazil’s traditional cuscuz (steamed cornmeal), adding açaí and banana for a luscious, antioxidant-rich topping. Finished with toasted coconut, Brazil nuts, and a drizzle of maple, this satisfying dish is both wholesome and bursting with authentic Brazilian flavors.
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