Ingredients
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For the Feijoada:
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1 cup dried black beans, soaked overnight and drained
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1 onion, finely chopped
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3 cloves garlic, minced
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2 bay leaves
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1 teaspoon cumin
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1 teaspoon smoked paprika
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1/2 teaspoon ground coriander
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1/2 teaspoon thyme
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1 Salt and black pepper to taste
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4 cups vegetable broth
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2 cups cooked brown rice
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For the Vegetable Topping:
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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1 green bell pepper, diced
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1 zucchini, diced
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1 cup cherry tomatoes, halved
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2 tablespoons olive oil
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1 Salt and black pepper to taste
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For Garnish:
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1 Fresh chopped cilantro or parsley
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1 Sliced green onions
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1 Lime wedges
Directions
While the beans are cooking, prepare the vegetable topping. In a separate pan, heat olive oil over medium heat. Add diced bell peppers and zucchini. Sauté for 5-7 minutes until they start to soften. Add cherry tomatoes and cook for another 2-3 minutes. Season with salt and black pepper.
To assemble the Vegan Feijoada Bowl, place a serving of cooked brown rice in a bowl. Top with the feijoada mixture and the sautéed vegetables.
Garnish with fresh chopped cilantro or parsley, sliced green onions, and lime wedges.
Feijoada is traditionally made with various cuts of meat, but this vegan version uses black beans and a medley of vegetables to create a wholesome and delicious dish. Enjoy the vibrant flavors of Brazil in this plant-based feijoada bowl!
Steps
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1
Done
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In a large pot, heat olive oil over medium heat. Add chopped onions and garlic and sauté until translucent. |
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2
Done
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Add soaked and drained black beans, bay leaves, cumin, smoked paprika, ground coriander, thyme, salt, and black pepper. Stir well to coat the beans with the spices. |
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3
Done
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Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 1 to 1.5 hours or until the beans are tender and cooked through. Remove the bay leaves. |
