Exquisite Venezuelan Breakfast Bowl – A Paleo Adventure
Discover an exquisite, mouthwatering Venezuelan breakfast recipe that's perfect for a Paleo diet. This delicious and satisfying meal features warm Arepas topped with Black Beans, Chicken Sausage, and Avocado Cream - a delightful fusion of flavors and textures that will transport you to Venezuela with every bite.
Allergens
Gluten (in some Arepa recipes), Soy (potentially in pre-cooked Arepas)
Ingredients
- 2 Pre
- cooked Arepas (corn flour)
- 1 cup Black Beans (cooked)
- 4 Chicken Sausages (Paleo
- friendly)
- 1 ripe Avocado
- 2 tablespoons Lime Juice
- 1 teaspoon Cumin
- Salt and Pepper to taste
- Fresh Cilantro for garnish
Instructions
- Warm up pre cooked arepas in the oven at 350°F (175°C) for 8 10 minutes or until heated through.
- In a pan, cook chicken sausages according to package instructions until fully cooked and slightly browned. Set aside.
- In a bowl, mash the ripe avocado with lime juice, cumin, salt, and pepper.
- Assemble the dish by placing one warm arepa on each plate, topping it with a generous portion of black beans, sliced chicken sausages, and a dollop of the creamy avocado mixture.
- Garnish with fresh cilantro leaves for an extra touch of vibrancy.
Chef’s Insight
The fusion of textures and flavors in this Venezuelan breakfast bowl makes it an unforgettable experience for Paleo enthusiasts.
Notes
Adjust the spiciness of the black bean salad according to personal preference.