Ingredients
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For the Coconut Quinoa Crust:
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1 cup cooked quinoa (about 1/2 cup raw quinoa)
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1/2 cup shredded coconut flakes
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1 tablespoon chopped fresh cilantro leaves
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1 teaspoon chili powder (optional)
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Salt and pepper to taste
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For the Creamy Mango Salsa:
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1 ripe mango, diced (about 1 cup)
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1 small red bell pepper, cored and seeded, diced (about 1/2 cup)
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1/2 medium avocado, diced (about 1/4 cup)
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1/4 cup diced red onion (about 1/2 small)
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1/4 cup diced jicama (or green papaya) (about 1/2 small)
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Juice of 1 lime
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2 tablespoons chopped fresh cilantro leaves
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1 tablespoon chopped fresh mint leaves
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Salt and pepper to taste
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For the Papaya Boats:
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1 large papaya, cut into 6 sections (about 1 1/2 pounds)
Directions
Sub-title: This budget-friendly, high-fiber, gluten-free, nut-free, oil-free, and whole food plant-based meal is perfect for busy weeknights! Kid-friendly, too!
Ingredients:
For the Coconut Quinoa Crust:
1 cup cooked quinoa (about 1/2 cup raw quinoa)
1/2 cup shredded coconut flakes
1 tablespoon chopped fresh cilantro leaves
1 teaspoon chili powder (optional)
Salt and pepper to taste
For the Creamy Mango Salsa:
1 ripe mango, diced (about 1 cup)
1 small red bell pepper, cored and seeded, diced (about 1/2 cup)
1/2 medium avocado, diced (about 1/4 cup)
1/4 cup diced red onion (about 1/2 small)
1/4 cup diced jicama (or green papaya) (about 1/2 small)
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh mint leaves
Salt and pepper to taste
For the Papaya Boats:
1 large papaya, cut into 6 sections (about 1 1/2 pounds)
Instructions:
For the Coconut Quinoa Crust:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Combine all crust ingredients in a food processor and process until well combined and crumbly. You may need to scrape down the sides once or twice.
3. Transfer mixture to a bowl and mix with your hands until evenly moistened. Set aside.
For the Creamy Mango Salsa:
1. In a large bowl, combine all salsa ingredients and stir gently to combine. Set aside.
For the Papaya Boats:
1. Using a sharp knife, carefully carve out the seeds from each papaya section, leaving about 1/4 inch of fruit at the bottom. Discard seeds.
2. Divide the quinoa crust mixture among the hollowed-out papaya sections, pressing firmly onto the bottom and up the sides. Be careful not to overfill or the crust will break.
3. Place papaya boats on the prepared baking sheet. Bake for 15 minutes, or until the edges are golden brown. Remove from oven and set aside.
Assembly:
1. To assemble the dish, place one papaya boat on each plate. Top each papaya boat with about 1/4 cup of the creamy mango salsa. Serve immediately. Enjoy!
Note: If you prefer a spicier dish, feel free to increase the amount of chili powder in both the crust and the salsa.
Steps
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1
Done
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Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. |
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2
Done
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Combine all crust ingredients in a food processor and process until well combined and crumbly. You may need to scrape down the sides once or twice. |
|
3
Done
|
Transfer mixture to a bowl and mix with your hands until evenly moistened. Set aside. |
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4
Done
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In a large bowl, combine all salsa ingredients and stir gently to combine. Set aside. |
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5
Done
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Using a sharp knife, carefully carve out the seeds from each papaya section, leaving about 1/4 inch of fruit at the bottom. Discard seeds. |
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6
Done
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Divide the quinoa crust mixture among the hollowed-out papaya sections, pressing firmly onto the bottom and up the sides. Be careful not to overfill or the crust will break. |
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7
Done
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Place papaya boats on the prepared baking sheet. Bake for 15 minutes, or until the edges are golden brown. Remove from oven and set aside. |
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8
Done
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To assemble the dish, place one papaya boat on each plate. Top each papaya boat with about 1/4 cup of the creamy mango salsa. Serve immediately. Enjoy! |
