BRAZILIAN LUNCH BOWL

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.

BRAZILIAN LUNCH BOWL

• Author: Kelly
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins
• Yield: 1 person 1x
• Category: Main
• Cuisine: Brazilian

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Description

Brazilian lunch bowl – delicious and healthy vegan spiced bowl.

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Ingredients

Scale 1x2x3x

• 5 mini peppers
• 1/2 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

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Instructions

1. Soak black bean overnight.
2. Rinse under cold water.
3. Cook according to instructions (about 45 minutes).
4. Cook rice according to instructions.
5. Roast peppers at 450F degrees for 15 minutes.
6. Sautéed cashews in spices until golden brown.
7. Cut tomatoes in small pieces and season.
8. Slice avocado and season.
9. Mix all the ingredients in a bowl and enjoy at room temperature

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