“Brazilian Keto Feijoada with Cauliflower Rice and Avocado Salsa”
Indulge in an authentic Brazilian-inspired keto breakfast with our delicious feijoada recipe served alongside creamy cauliflower rice and zesty avocado salsa. This dish is perfect for a satisfying low-carb meal that won't derail your diet, featuring tender beef brisket, black beans, and an array of vibrant flavors.
Allergens
Gluten-free, Dairy-free, Soy-free, Nut-free
Ingredients
- 1 lb grass
- fed beef brisket, cut into 2
- inch pieces 2 cups black beans, soaked overnight 4 cups water 1 medium onion, chopped 3 cloves garlic, minced 1/2 cup beef broth 1 tbsp tomato paste 2 bay leaves 1 tsp ground cumin Salt and pepper, to taste 1 large head of cauliflower, riced 1 ripe avocado, diced 1/4 cup cherry tomatoes, halved 2 tbsp red onion, finely chopped 1 tbsp fresh cilantro, chopped 1 lime, juiced Olive oil Salt and pepper, to taste
Instructions
- a. In a large pot, combine the beef brisket, soaked black beans, water, onion, garlic, beef broth, tomato paste, bay leaves, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours or until the beef is tender. b. Remove the pot from heat and allow the feijoada to cool slightly. Discard the bay leaves. c. In a food processor, pulse the riced cauliflower until it reaches a rice like texture. Sauté in olive oil over medium heat until softened. Season with salt and pepper to taste. Set aside. d. For the avocado salsa, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Mix well and set aside.
Chef’s Insight
The key to this dish is allowing the feijoada to simmer slowly, which helps tenderize the beef and infuse the flavors.
Notes
Serve this Brazilian breakfast dish alongside fresh fruit salad or green smoothies for a well-rounded meal.