Vegan Brazilian Bowl Recipe

Name: Vegan Brazilian Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2/3 cup full-fat coconut milk; 1 1/2 cups long grain white rice; 1/2 tsp salt; 1/4 cup shredded coconut; 2 cups cooked black beans; 1/2 teaspoon cumin; 1/4 teaspoon Coriander; 2 small mangoes; 2 ripe avocados; 1/4 cup diced red onion; 1/2 cup cashews; 1/4 cup chopped cilantro leaves; Lime wedges for serving

User Reviews

4.7

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
786 kcal
Course
Main Course
Cuisine
Brazilian

Vegan Brazilian Bowl Recipe

Farrah Baldwin

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Bring the spirit of Brazilian cuisine to your table in 30 minutes with this Vegan Brazilian Bowl. It's packed with creamy coconut rice, flavorful black beans, zesty mango, creamy avocado, and cashews for a vegan taste adventure!

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Ingredients

Servings

2/3 cup full-fat coconut milk
1 1/2 cups long grain white rice
1/2 tsp salt
1/4 cup shredded coconut
2 cups cooked black beans
1/2 teaspoon cumin
1/4 teaspoon Coriander
2 small mangoes pitted, peeled and diced
2 ripe avocados pitted, peeled, and sliced
1/4 cup diced red onion
1/2 cup cashews
1/4 cup chopped cilantro leaves
Lime wedges for serving

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Instructions

Place the coconut milk, rice, and salt in a large saucepan along with 1 1/2 cups of water. Set the pot over medium heat and allow it to cook until the liquid drops below the level of the rice. Stir the pot, cover, and turn the heat down to low. Allow to cook for 10 minutes. Turn off the heat, stir in the shredded coconut, and re-cover. Allow to rest until ready to serve.
Place the black beans in a small pot along with the cumin and coriander. Heat over medium, stirring frequently, until warmed through.
Divide the cooked rice, warmed beans, mango, avocado, onion, and cashews into four shallow bowls. Top each portion with cilantro and serve with lime wedges.

Equipments used:

Notes

For this Vegan Rice Bowl, store the individual components in the refrigerator in airtight containers for up to 4 days. You can freeze the rice and beans for up to 2 months. Avoid freezing avocado, mango, and fresh cilantro, as they are best fresh.
To reheat, warm the rice and beans in the microwave, on the stove, or in the oven, adding a little water or broth to keep them moist.

Nutrition Information

Show Details

Serving 1serving Calories 786kcal (39%) Carbohydrates 110g (37%) Protein 19g (38%) Fat 33g (51%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Sodium 326mg (14%) Potassium 1279mg (37%) Fiber 18g (72%) Sugar 19g (38%) Vitamin A 1343IU (27%) Vitamin C 49mg (54%) Calcium 85mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 786 kcal

% Daily Value*

Serving	1serving
Calories	786kcal	39%
Carbohydrates	110g	37%
Protein	19g	38%
Fat	33g	51%
Saturated Fat	13g	65%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Sodium	326mg	14%
Potassium	1279mg	27%
Fiber	18g	72%
Sugar	19g	38%
Vitamin A	1343IU	27%
Vitamin C	49mg	54%
Calcium	85mg	9%
Iron	6mg	33%