Vegan Brazilian Bowl Recipe

4.75 from 8 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Brazilian

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 786kcal

Author: Linda

Equipment

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 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

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.

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