“Vegan Venezuelan Breakfast Bowl: A Delectable Plant-Based Twist on a Classic Meal”

Discover this easy and delectable Vegan Venezuelan Breakfast Bowl recipe that combines traditional ingredients in a plant-based version of a classic meal. Perfect for vegans and those interested in exploring new flavors, our unique recipe offers an aromatic, mouthwatering experience.

🕒 Prep time: 15 minutes - Cook time: 20 minutes (for cooking beans and rice, if not pre-cooked) - Total time: 35 minutes

🍽 Servings: 4

🔥 Difficulty: Easy

🌎 Cuisine: Venezuelan, Vegan

Allergens

None

Ingredients

1 cup cooked black beans (preferably slow
cooked)
1 cup cooked white rice
1 medium avocado, sliced
1 large tomato, chopped
1 small red onion, thinly sliced
1/2 cup fresh cilantro leaves, roughly chopped
4 corn tortillas, warmed and halved
1 lime, cut into wedges
Salt, to taste

Instructions

In a medium bowl, mix together the cooked black beans, white rice, avocado, tomato, red onion, and half of the chopped cilantro. Season with salt, to taste.
Divide the bean mixture evenly among 4 warmed corn tortillas. Top each tortilla with the remaining chopped cilantro leaves.
Serve immediately with lime wedges for a zesty flavor twist.

Chef’s Insight

This vegan breakfast bowl showcases the flavors of Venezuela while being accessible to those following a plant-based diet. The combination of textures and flavors creates a satisfying and hearty meal that can be enjoyed anytime of day.

Notes

This recipe is designed to be approachable for those new to vegan cooking, while still showcasing the vibrant flavors of Venezuelan cuisine.

Substitutions

Feel free to swap out ingredients based on personal preferences or dietary restrictions. For instance, you can use brown rice instead of white rice, or quinoa for a gluten-free option.

Alternative Preparations

This vegan breakfast bowl can be easily adapted into a lunch or dinner dish by adding grilled vegetables or tofu for extra protein and texture.

Alternative Methods

To save time, you can use pre-cooked beans and rice from your local grocery store. Rinse and drain them before mixing with the other ingredients.

Best Storage Practice

Store any leftover cooked black beans or white rice in airtight containers in the refrigerator for up to 4 days. Fresh cilantro can be stored in a glass of water on the countertop for up to a week.

Shelf Life

Cooked black beans and white rice will last in the refrigerator for up to 4 days.

Plating Tips

Arrange each tortilla in the center of a serving plate, with the bean mixture piled high on top. Garnish with lime wedges and additional cilantro leaves for an eye-catching presentation.

Nutrition Facts

One serving of this Vegan Venezuelan Breakfast Bowl provides approximately 27g of protein, 45g of carbohydrates, and 12g of fiber. It is also a good source of vitamins and minerals, including vitamin C, potassium, and iron.