Vegan Brazilian Feijoada Bowl: A Flavorful and Hearty Plant-Based Dinner

Allergens

Soy (from vegetable broth)

Ingredients

• 1 cup black beans, soaked overnight and cooked until tender
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 cup shredded carrots
• 2 cups cooked rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large pot over medium heat, add the olive oil and sauté the onions until they become translucent. Add the garlic, green and red bell peppers, and shredded carrots, cooking for 5 minutes or until softened. Stir in the ground cumin, smoked paprika, salt, and pepper. Cook for another minute to release the aromas. Pour in the cooked black beans and vegetable broth. Bring to a boil and then reduce heat to low, allowing it to simmer for 20 minutes. Add the frozen corn and continue cooking for another 5 minutes. Serve the feijoada hot over cooked rice, garnished with fresh cilantro leaves, and accompanied by lime wedges on the side.

Chef’s Insight

To deepen the flavors, you can add a bay leaf during cooking. Remove it before serving.

Notes

Feel free to adjust the seasoning according to your taste preferences.