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    You are here: Home / Entrees / Vegan Brazilian Black Bean Bowls

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: June 4, 2016

    Vegan Brazilian Black Bean Bowls

    Jump to Recipe Print Recipe

    Brazilian black bean stew is piled atop fluffy rice and served with savory tofu bacon and orange wedges to create these flavorful and hearty protein-packed vegan bowls.

    Vegan Brazilian Black Bean Bowls

    Some cuisines are known for being super vegan-friendly. Brazilian is not one of them. When I lived in Philadelphia, I got sucked into visiting a popular Brazilian restaurant several times. Servers walked around offering big hunks of meat to anyone and everyone. I had to politely wave them away. Know what though? I loved the salad bar at that place. It had, like, everything good you could possibly imagine at a salad bar. I remember there being polenta involved, and really tasty asparagus. So as long as I could keep my distance from the big hunks of meat, I didn't mind going there too much.

    There's always potential, even among the most seemingly non-vegan friendly of cuisines.

    Vegan Brazilian Black Bean Bowls

    Feijoada, for example, is a super meaty Brazilian bean stew. Brazilian pork and beans. Most recipes call for several kinds of meat. But I realized recently that even if you take away all of that meat, there's still plenty of substance to the meal. Stewed black beans, lots of spices, sometimes greens, and it's all served up alongside some rice with a few orange wedges. Perfect vegan bowl material if you ask me, so that's what I went and did with it.

    Black beans, even on their own, have a pretty heavy smoky flavor to me, so some subtle seasonings were plenty here, but just for fun, I replaced the bacon with tofu bacon. It's a bowl meal, so why not go all out and throw everything in there? You can skip the tofu bacon if you aren't into that, but either way, I promise this is an easy and super delicious meal.

    Vegan Brazilian Black Bean Bowls
    Overhead View of a Vegan Brazilian Black Bean Bowl with Spoon
    5 from 1 vote
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    Vegan Brazilian Black Bean Bowls

    Brazilian-inspired black bean stew is piled atop fluffy rice and served with savory tofu bacon and orange wedges to create these flavorful and hearty protein-packed vegan bowls.
    Course Entree
    Cuisine American, Brazilian
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 8
    Calories 517 kcal
    Author Alissa

    Ingredients

    For the Brazilian Black Beans:

    • 2 tbsp. olive oil
    • 1 large onion, diced
    • 4 garlic cloves, minced
    • 3-14 oz. cans black beans, drained (don't rinse)
    • 1 ½ cups vegetable broth
    • 1 tbsp. red wine vinegar
    • 3 bay leaves
    • 1 tsp. smoked paprika
    • 1 tsp. ancho chile powder
    • 1 tsp. ground coriander
    • ½ tsp. dried thyme
    • ½ tsp. black pepper
    • 1 small bunch kale or collard greens, stemmed and torn into bite-sized pieces
    • salt to taste

    For the Bowls

    • 6 cups cooked rice
    • 4 scallions, chopped
    • 1 batch tofu bacon
    • 2 oranges, sliced

    Instructions

    1. Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute more, until very fragrant.
    2. Add beans, broth, vinegar, bay leaves, paprika, ancho chile powder, coriander, thyme and pepper. Stir a few times to incorporate. Raise heat to high and bring to a simmer. Lower heat and cover. Allow to simmer 30 minutes. Uncover and add greens. Allow to simmer about 10 minutes more, until greens are fully cooked and the beans have formed a thick stew. Remove from heat and season with salt to taste. You can adjust the spices here as well if you like.
    3. Divide rice into bowls. Top with beans, tofu bacon and scallions. Serve each bowl with a couple of orange slices.
    Nutrition Facts
    Vegan Brazilian Black Bean Bowls
    Amount Per Serving
    Calories 517 Calories from Fat 88
    % Daily Value*
    Fat 9.8g15%
    Saturated Fat 1.3g7%
    Sodium 631mg26%
    Potassium 780mg22%
    Carbohydrates 87.9g29%
    Fiber 15.8g63%
    Sugar 10.6g12%
    Protein 23g46%
    Calcium 190mg19%
    Iron 6.3mg35%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Felisha says

      June 08, 2016 at 4:45 pm

      This looks DELICIOUS and I can't wait to make it. Do you eat the orange slices or squeeze the juice over the bowls?

      Reply
      • Alissa Saenz says

        June 10, 2016 at 9:00 pm

        Either or both! We did both - squeeze a little juice on top, then take a bit of orange after taking a bite of beans. The flavors go nicely together. :)

        Reply
    2. Katie says

      June 12, 2016 at 2:40 am

      My mouth is watering looking at this recipe!

      Reply
    3. Kirsten says

      June 14, 2016 at 7:50 pm

      Can tell just by the pictures that this is DELICIOUS! I'm not vegan, but I keep finding myself ending up at this blog over and over by way of foodgawker :) I think we might be kindred tummies!

      Reply
      • Alissa Saenz says

        June 19, 2016 at 6:59 pm

        Thanks so much Kirsten! Heading over to check out your site now. :)

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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