“Vibrant Colombian Breakfast Bowl: A Veggie Lover’s Dream – Easy Recipe for Two”

Allergens

N/A (Check product labels for potential allergens in plant-based sour cream)

Ingredients

• 1. 1 cup cooked white rice 2. 1 ripe avocado 3. 1/4 cup chopped red onion 4. 1/4 cup corn kernels 5. 1/2 cup cherry tomatoes, halved 6. 1/4 cup fresh cilantro leaves 7. 1 cup black beans, cooked and seasoned 8. 1 tbsp lime juice 9. Salt and pepper to taste 10. 1/2 cup plant
• based sour cream (e.g., almond or coconut cream) 11. Optional: 1/4 cup grated cheese (vegetarian)

Instructions

1. Start by preparing the cooked white rice, if you haven't already. Set aside.
2. In a medium bowl, gently mash the avocado until slightly creamy. Season with salt and pepper to taste.
3. Divide the white rice evenly between two bowls, creating a base layer for your breakfast bowl.
4. Spoon the mashed avocado over the rice in each bowl.
5. Top the avocado layer with seasoned black beans.
6. Scatter chopped red onion and corn kernels over the beans.
7. Arrange halved cherry tomatoes on top of the vegetables, followed by a sprinkle of fresh cilantro leaves.
8. Drizzle lime juice over the entire dish to add a zesty touch.
9. Optional: Add a dollop of plant based sour cream on top and grated cheese for an extra burst of flavor.

Chef’s Insight

The combination of flavors and textures in this Colombian Breakfast Bowl creates an unforgettable sensory experience.

Notes

Be sure to choose ripe avocados for the best texture and flavor.