Dairy-Free Chakalaka Breakfast Bowl

Ingredients

• 2 cans Canned Tomatoes
• 1 medium Onion
• 1 medium Bell Pepper
• 1 medium Carrot
• 2 cloves Garlic
• 2 tablespoons Curry Powder
• 1/2 teaspoon Chili Flakes
• 1 can Baked Beans
• 2 cups Coconut Yogurt
• 1/4 cup Fresh Cilantro
• 1 medium Avocado

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dice the onion, bell pepper, and carrot. Mince the garlic.
2. 2In a large skillet or pot, sauté the onion, bell pepper, and carrot over medium heat until softened (about 8-10 minutes).
3. 3Add the minced garlic, curry powder, and chili flakes. Cook for another minute until fragrant.
4. 4Stir in the canned tomatoes and baked beans. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce has thickened.
5. 5Spoon the chakalaka into bowls. Top with a dollop of coconut yogurt, fresh cilantro, and sliced avocado.

Substitutions

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