“Vegetarian Cuban Breakfast: A Savory, Sensory Journey to Havana”
"Experience a delicious and authentic Cuban breakfast with our mouthwatering vegetarian recipe, complete with black beans and rice, creamy avocado, tangy pickled red onions, and crispy plantain chips. Perfect for a satisfying meal that's both flavorful and visually appealing."
Allergens
None
Ingredients
- 1 cup cooked black beans (preferably from dried)
- 2 cups cooked white rice
- 1 ripe avocado, halved and pitted
- 1 red onion, thinly sliced
- 1 plantain, sliced into thin rounds
- 1/4 cup apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- Olive oil, for frying
- Fresh cilantro leaves, for garnish
Instructions
- Prepare the black beans and rice according to your preferred recipe or use canned/prepared versions. Warm them up before serving.
- To pickle the red onions, combine vinegar, sugar, salt, and water in a jar, then add sliced onions. Let it sit for at least 30 minutes, stirring occasionally.
- Heat olive oil in a frying pan over medium heat. Add plantain rounds and cook until golden brown on both sides, approximately 3 4 minutes per side. Remove from heat and let cool slightly.
- Arrange the components of your Cuban breakfast on individual plates or a shared platter: scoop warm black beans and rice onto one side, place avocado halves facing up on the other side, top with pickled red onions, and serve crispy plantain chips on the side.
- Garnish with fresh cilantro leaves for an aromatic touch.
Chef’s Insight
This recipe showcases the vibrant flavors and textures of traditional Cuban cuisine while being completely vegetarian. It's perfect for breakfast or brunch, but can also be enjoyed as a light lunch.
Notes
Feel free to adjust the spices and seasonings according to your taste preferences.