Venezuelan Gluten-Free Arepa Breakfast Bowl

Discover a scrumptious and easy-to-prepare Venezuelan-inspired gluten-free breakfast recipe with mouthwatering flavors and textures. Enjoy this hearty arepa breakfast bowl that combines the best of Venezuelan cuisine in a delicious, healthy, and dietary-friendly meal option!

🕒 Prep - 20 minutes / Cook - 35 minutes / Total - 55 minutes

🍽 Servings: 4

🔥 Difficulty: Easy

🌎 Cuisine: Venezuelan

Allergens

Gluten, Eggs (in the recipe)

Ingredients

4 large green plantains 2 cups gluten
free masarepa (precooked cornmeal) 1/2 cup water 1/2 teaspoon salt 1 tablespoon vegetable oil 1/2 cup shredded Gouda cheese 1 avocado, sliced 1 cup black beans, cooked and seasoned 2 large eggs, fried or poached to your preference Chopped fresh cilantro leaves for garnish

Instructions

Preheat the oven to 350°F (180°C). Peel the plantains and cut them in half, then lengthwise into quarters. Arrange them on a baking sheet lined with parchment paper and bake for 20 25 minutes until tender. Remove from the oven and set aside to cool slightly. In a large bowl, mix together the masarepa, water, and salt. Once it forms a soft dough, knead and divide into 4 equal portions. Shape each portion into an arepa and flatten slightly with your hands. Heat vegetable oil in a non stick pan over medium heat. Cook the arepas for about 3 minutes per side or until golden brown. Remove from the pan and set aside. To assemble the breakfast bowls, slice each baked plantain in half lengthwise and use it as a bowl. Fill with cooked masarepa, shredded Gouda cheese, avocado slices, black beans, and your choice of fried or poached eggs. Garnish with fresh cilantro leaves and serve immediately.

Chef’s Insight

This recipe highlights the rich flavors of Venezuelan cuisine, while offering an easy gluten-free option for those with dietary restrictions. The combination of textures and aromas makes it a delightful breakfast experience.

Notes

Make sure to use ripe plantains for a sweet and tender base for your breakfast bowls.

Substitutions

For gluten-free arepas, use any other gluten-free flour like rice or buckwheat flour. You can replace fried eggs with scrambled eggs or vegan egg alternatives.

Alternative Preparations

This recipe can also be prepared as gluten-free arepa tacos or wraps by using corn tortillas or lettuce leaves instead of plantain bowls.

Alternative Methods

You can cook the arepas on a stovetop griddle or in a toaster oven for a different texture and flavor.

Best Storage Practice

Store leftover cooked masarepa dough, cooked plantains, and black beans separately in airtight containers in the refrigerator. Reheat or cook as needed.

Shelf Life

Refrigerated cooked arepas can be stored for up to 3 days, while cooked black beans last for about a week. Plantains can be stored at room temperature for a few days before cooking.

Plating Tips

Arrange the plantain bowl on a plate with the cut side facing upwards. Place the assembled arepa breakfast bowl at the center and garnish with cilantro leaves.

Nutrition Facts

Each serving provides approximately 400 calories, 16g protein, 50g carbohydrates, 15g fat (mostly from the Gouda cheese), and 5g fiber.