Colombian Breakfast Bowl: A Paleo-friendly Culinary Adventure
Discover a delicious and advanced Paleo-inspired Colombian Breakfast Bowl that combines mouthwatering flavors and textures for an unforgettable dining experience. This recipe features cauliflower rice, plantains, black beans, toasted coconut flakes, tomato, avocado, lime juice, and cilantro, all perfectly balanced for a delightful culinary adventure.
Allergens
N/A
Ingredients
- 2 cups cauliflower rice 1 cup diced plantains
- 1 avocado, sliced 1 large tomato, chopped 1/2 cup black beans, cooked and rinsed 1/4 cup toasted coconut flakes 2 tbsp lime juice 1/4 cup cilantro, finely chopped Salt and pepper, to taste
Instructions
- a. Prepare the cauliflower rice by blending raw cauliflower in a food processor until it resembles rice. Set aside. b. In a large pan over medium heat, sauté plantains for 3 4 minutes, or until they are tender and slightly golden brown. Season with salt and pepper. c. In another pan, warm the black beans with lime juice. d. Assemble the breakfast bowl by layering the prepared cauliflower rice, sautéed plantains, black beans, toasted coconut flakes, chopped tomato, and avocado slices. Top with freshly chopped cilantro and an extra squeeze of lime juice if desired.
Chef’s Insight
To ensure a perfect texture for the plantains, be careful not to overcook them.
Notes
For a more authentic experience, serve this dish with a side of Colombian hot sauce.