Vegan Arepa Bowl with Avocado Mash & Tropical Salsa – A Fresh Venezuelan Breakfast for Foodies!
Experience the vibrant flavors of Venezuela with this mouthwatering, vegetarian-friendly arepa bowl recipe. Enjoy fluffy cornmeal patties topped with creamy avocado mash and tangy tropical salsa, all in one delectable dish perfect for breakfast or brunch!
Allergens
Gluten
Ingredients
- 1. 2 cups precooked white cornmeal (Precocida PAN) 2. 1 ripe avocado 3. 1/2 cup diced tomato 4. 1/2 cup chopped cucumber 5. 1/4 cup red onion, finely chopped 6. 1/2 cup mango, diced 7. 1/4 cup fresh cilantro, roughly chopped 8. 1 lime, juiced 9. Salt and pepper to taste 10. Vegetable oil for frying 11. Optional: Fried egg or vegan cheese for added protein
Instructions
- Make the arepas by mixing precooked white cornmeal with water, salt, and a bit of sugar until you get a soft dough. Then shape them into round patties and pan fry them in vegetable oil until golden brown on both sides.
- Slice the avocado in half, remove the pit, scoop out the flesh, and mash it with lime juice, salt, and pepper to taste.
- Combine diced tomato, chopped cucumber, finely chopped red onion, diced mango, and roughly chopped fresh cilantro. Toss them together with a bit of lime juice for the tropical salsa.
- Assemble your arepa bowl by placing one warm arepa in the center of a plate or bowl, topping it with mashed avocado, and then spooning on the tropical salsa. If desired, add a fried egg or vegan cheese for extra protein.
- Serve immediately and enjoy!
Chef’s Insight
To achieve the perfect texture for your arepas, mix the dough until it forms a soft, pliable mass that holds together without being too sticky or dry.
Notes
Feel free to add more protein by serving with a side of scrambled eggs or vegan sausage.