Venezuelan Vegan Arepa Bowl with Tropical Salsa and Guacamole

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large arepas (pre
• cooked corn dough rounds) 1 cup black beans, cooked and seasoned with cumin, paprika, and garlic 2 ripe avocados, sliced for guacamole 1 cup cherry tomatoes, halved 1 medium mango, diced 1/4 red onion, finely chopped 1 lime, juiced Fresh cilantro, chopped Salt and pepper, to taste Olive oil, for drizzling

Instructions

1. a. In a large bowl, combine cherry tomatoes, mango, red onion, lime juice, salt, pepper, and half of the cilantro. Toss gently to mix. Set aside. b. Prepare guacamole by roughly mashing avocados with a fork or potato masher in a separate bowl. Add remaining cilantro and season with salt and pepper to taste. c. Heat arepas according to package instructions or reheat them in the oven at 350°F (180°C) for 10 12 minutes until warm and crispy on the outside. d. Assemble the bowls by placing two arepas in each bowl, spooning black beans over them, and topping with a generous portion of tropical salsa. e. Finish each bowl with a dollop of guacamole and a sprinkle of cilantro. Drizzle with olive oil before serving.

Chef’s Insight

Experiment with different fruits for the salsa, such as pineapple or kiwi

Notes

To keep the dish warm, cover with aluminum foil and place in a low-temperature oven while preparing other components