“Keto Colombian Breakfast: Arepa Bowl with Avocado Salsa & Smoky Bacon”

Allergens

Dairy (cheese)

Ingredients

• 4 large corn cakes (arepas) 2 ripe avocados 1/2 cup cherry tomatoes, halved 1/2 cup red onion, diced 1/2 cup fresh cilantro, chopped 1 jalapeno pepper, finely chopped 4 slices of bacon, cooked and crumbled 1/2 cup shredded cheese (Monterey Jack or Colby Jack) 1/4 cup sour cream Salt and pepper, to taste Olive oil

Instructions

1. a. Preheat the oven to 350°F (180°C). b. Place the corn cakes on a baking sheet and warm in the preheated oven for 5 7 minutes, or until heated through. c. Meanwhile, prepare the avocado salsa by combining the halved avocados, cherry tomatoes, diced red onion, chopped cilantro, and finely chopped jalapeno pepper in a bowl. Season with salt and pepper to taste. d. Once the arepas are heated through, remove from the oven and let cool for a minute. e. Assemble the bowls by dividing the avocado salsa among four serving dishes, then placing a warm arepa on top of each portion. f. Top each arepa with crumbled bacon, shredded cheese, and a dollop of sour cream.

Chef’s Insight

To achieve the perfect arepa texture, ensure they are fully cooked and slightly crispy on the outside.

Notes

For a spicier dish, add more jalapeno pepper to the salsa.