Mouthwatering Vegan Colombian Breakfast Bowl – A Culinary Masterpiece

Allergens

None

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 tablespoon coconut oil
• 1 medium onion, finely chopped
• 1 bell pepper, diced
• 1 cup black beans, cooked and drained
• 1 cup corn kernels, fresh or frozen
• 1 avocado, sliced
• 2 cups mixed vegetables (e.g., tomatoes, cucumber, radish)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Optional: vegan cheese, hot sauce, lime wedges

Instructions

1. Cook quinoa according to package instructions set aside.
2. In a large skillet, heat coconut oil over medium heat. Add onion and bell pepper sauté until softened, about 5 minutes.
3. Stir in black beans and corn, cooking for an additional 3 minutes. Season with salt and pepper to taste.
4. Assemble bowls: Divide cooked quinoa among four bowls, followed by the black bean mixture. Top each bowl with avocado slices and a variety of mixed vegetables.
5. Garnish with fresh cilantro and any additional desired toppings.

Chef’s Insight

The harmony of flavors and textures in this dish reflects the diverse culinary traditions of Colombia. Don't be afraid to experiment with additional ingredients to suit your personal taste preferences.

Notes

Feel free to swap out or add ingredients to suit personal preferences and dietary needs. - Serve with fresh fruit for a complete, well-rounded meal.