Brazilian lunch bowl – delicious and healthy vegan spiced bowl.
This month the challenge “Around the World in 12 Plates” brings us to… Brazil! and it’s so exciting!
I have been to a few Brazilian restaurants but never spent to much researching about the Brazilian culture even if I absolutely want to go to Brazil. I guess I just got a small overview of what would be the food after all my Pinterest researches 😉
In this bowl, I combined a few ingredients you can find in Brazilian dishes:
- Black beans and rice: often used in stew and as base;
- Cashews: used in many dishes as well and to make the famous Brazilian horchata;
- Avocado: a very south american fruit;
- Spices: such as cayenne peppers. South American food is know to be very spicy!
Also, I added some lemon and olive oil for the dressing and mini sweet peppers. My Arugula Avocado Pesto is a great addition here.
Finally, I wanted a vegan and gluten free dish. It’s the case here and it’s full of protein thanks to the beans and cashews.
- 5 mini peppers
- ½ cup of cashews
- 2 cups of black beans
- 1 avocado
- 2 cups of cooked rice
- 1 lemon
- 1 tbsp of paprika
- 1 tsp of cayenne pepper
- 2 tbsp of olive oil
- salt & pepper to taste
- A few heirloom tomatoes
- Soak black bean overnight.
- Rinse under cold water.
- Cook according to instructions (about 45 minutes).
- Cook rice according to instructions.
- Roast peppers at 450F degrees for 15 minutes.
- Sautéed cashews in spices until golden brown.
- Cut tomatoes in small pieces and season.
- Slice avocado and season.
- Mix all the ingredients in a bowl and enjoy at room temperature