SPRING VEGAN BREAKFAST BOWL

SPRING VEGAN BREAKFAST BOWL

I really enjoy a fresh breakfast bowl, so I had to make a dairy-free one. Grapefruit is my all-time favorite citrus and it pairs so nicely in this bowl. Serves 1.

INGREDIENTS:

1 container of plain vegan yogurt
½ jalapeño, deseeded and diced
½ grapefruit, diced
½ avocado, diced
¼ cup fresh cilantro, chopped
Olive oil
JF Spicy Salt, to taste

PROCESS:

Pour the yogurt into a small bowl. Add the jalapeño, grapefruit, and avocado. Top with fresh cilantro and a drizzle of olive oil. Season with JF Spicy Salt to taste.