Vegan Nigerian Breakfast Bowl: A Mouthwatering Journey to the Heart of West African Cuisine

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked red beans (soaked overnight) 1 large plantain, peeled and sliced into 1/2
• inch rounds 2 cups chopped kale 2 tablespoons vegetable oil 1 medium onion, diced 2 cloves garlic, minced 1 teaspoon ground ginger 1/4 teaspoon cayenne pepper (optional) Salt and black pepper, to taste 2 cups cooked jollof rice 1 cup vegan stew, such as tomato
• based vegetable stew or peanut sauce 2 tablespoons chopped fresh parsley 1 lime, cut into wedges

Instructions

1. Start by soaking the red beans overnight and cooking them according to package instructions.
2. In a large pan, heat the vegetable oil over medium heat. Add the onion and garlic, sautéing until softened.
3. Stir in the ground ginger, cayenne pepper (if using), salt, and black pepper. Cook for 1 2 minutes to release the flavors.
4. Add the sliced plantains and cook for about 5 minutes or until slightly golden brown. e) Add the chopped kale and cook for another 3 4 minutes, or until wilted. f) Once everything is cooked, gently mix in the cooked red beans, vegan stew, and jollof rice. Cook for an additional 2 3 minutes to heat through. g) Serve in bowls with a side of lime wedges and garnish with chopped fresh parsley.

Chef’s Insight

The combination of flavors and textures in this vegan Nigerian breakfast bowl will delight your senses and transport you to West Africa.

Notes

Ensure that all ingredients are vegan-friendly; check labels for hidden non-vegan ingredients.