Paleo Venezuelan Arepa Breakfast Bowl with Tropical Salsa and Avocado
This recipe is a scrumptious and photogenic Paleo-friendly Venezuelan arepa breakfast bowl with tropical salsa and avocado. With an Intermediate difficulty level, it serves 4 people and takes only 35 minutes to prepare and cook. Enjoy this flavorful and visually appealing dish that combines the best of Venezuelan and Paleo cuisines.
Allergens
Gluten (in some masarepa brands), Eggs (not included)
Ingredients
- 2 cups masarepa (precooked cornmeal)
- 3 cups water
- 1 tsp salt
- 2 tbsp coconut oil
- 8 oz bacon, cooked and chopped
- 1 ripe avocado, sliced
- 1 cup tropical salsa (mango, pineapple, and jalapeño)
- Fresh cilantro, for garnish
Instructions
- In a large bowl, mix masarepa, water, and salt until well combined. Let the dough rest for 5 minutes.
- Heat coconut oil in a non stick skillet over medium heat. Form round arepas from the dough and flatten them slightly. Cook each side of the arepas for 4 5 minutes or until golden brown. Repeat with remaining dough.
- Assemble the breakfast bowls by placing two arepas in each bowl, topping them with cooked bacon, tropical salsa, and avocado slices. Garnish with fresh cilantro.
Chef’s Insight
The key to perfect arepas is the right consistency of the dough, which should be moist but not too sticky.
Notes
For a spicier dish, add more jalapeños to the tropical salsa.