Vegan Venezuelan Breakfast Burrito Bowl
Discover this mouthwatering vegan Venezuelan breakfast burrito bowl recipe that combines the flavors of traditional Venezuelan cuisine with a plant-based twist. This delicious and satisfying dish is perfect for any vegan looking to enjoy an aromatic and flavorful start to their day. Try this recipe today and impress your friends and family with its vibrant colors, rich textures, and unique taste.
Allergens
Soy (optional with soy-based vegan cheese)
Ingredients
- 1. 2 cups cooked black beans, rinsed and drained 2. 1 cup quinoa, uncooked 3. 1 avocado, ripe but firm 4. 1 red bell pepper, diced 5. 1 yellow bell pepper, diced 6. 1 small red onion, finely chopped 7. 1/2 cup fresh cilantro, chopped 8. 1 lime, juiced 9. 1 tsp ground cumin 10. Salt and pepper, to taste 11. 6 large tortillas, whole wheat or gluten
- free 12. Olive oil, for cooking
Instructions
- Cook quinoa according to package instructions, set aside.
- In a pan over medium heat, warm olive oil and sauté red onion until translucent. Add bell peppers, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Stir in black beans and cook for another 5 minutes. Remove from heat and set aside.
- In a large bowl, combine cooked quinoa, sautéed vegetables and black beans, avocado, lime juice, and cilantro. Mix well.
- Heat tortillas on a griddle or in the microwave for 10 seconds each.
- Place a portion of the quinoa mixture onto each tortilla, fold in sides and roll up like a burrito.
- Serve immediately with your choice of salsas and garnishes.
Chef’s Insight
The combination of textures and flavors in this vegan breakfast burrito bowl makes it an excellent option for those looking to enjoy traditional Venezuelan cuisine without compromising their dietary preferences.
Notes
Adjust the spiciness of the dish by adding more or less cumin and black pepper. - You can add vegan cheese to the burrito bowl for extra flavor and creaminess.