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.
Servings: 8
Calories: 517kcal
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
- 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.
- 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.
- Divide rice into bowls. Top with beans, tofu bacon and scallions. Serve each bowl with a couple of orange slices.
Nutrition
Calories: 517kcal | Carbohydrates: 87.9g | Protein: 23g | Fat: 9.8g | Saturated Fat: 1.3g | Sodium: 631mg | Potassium: 780mg | Fiber: 15.8g | Sugar: 10.6g | Calcium: 190mg | Iron: 6.3mg