Bring the spirit of Brazilian cuisine to your table in 30 minutes with this Vegan Brazilian Bowl. This Vegan Rice Bowl is packed with creamy coconut rice, flavorful black beans, zesty mango, creamy avocado, and cashews for a vegan taste adventure!
Just like my Vegan Cuban Bowls, these Vegan Brazilian Bowls are like a little tropical paradise in a bowl! This vegan Brazilian food starts with some super creamy coconut rice.
To make the rice, I use two-thirds of a cup of coconut milk, plus plenty of shredded coconut for added sweetness and texture. Now, if you’re anything like me, you likely hate opening a can of something and not using it all. I used to have this problem all the time with coconut milk, especially with curry recipes. I usually try to avoid doing that to you guys, as in my Quick Fall Vegetable Curry!
Table of Contents
Reasons to Love These Vegan Rice Bowls
- They’re perfect for meal prepping, as you can prepare ingredients in bulk and enjoy them throughout the week.
- These bowls are easy and quick to prepare, perfect for busy lifestyles or quick, healthy snack.
- Vegan grain bowls are versatile and an excellent way to incorporate a variety of vegetables.
Recipe Ingredients
- Full-fat Coconut Milk: A can of coconut milk adds a rich, silky texture and a subtly sweet, nutty flavor.
- Mangoes: These add a sweet, tangy flavor and a soft, juicy texture.
- Cumin: This spice imparts a warm, earthy taste with a hint of citrus.
See the recipe card for full information on ingredients and quantities.
Variations
- Protein Boost: Boost the protein in your recipe by mixing in cooked quinoa with the rice and adding golden sautéed diced tofu.
- Garnish Options: Enhance your dish with simple garnishes like toasted sesame seeds for crunch, thinly sliced radishes for a color pop, thyme for an earthy flavor, and fresh dill for a tangy touch. A drizzle of lime or orange zest before serving adds a citrusy zest. You can also add farofa made from cassava flour to give your vegan bowls a delightful crunch and nutty flavor.
How to Make Vegan Brazilian Bowls
Step #1: Place the coconut milk, rice, and salt in a large saucepan along with 1 ½ 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.
Step #2: Place the black beans in a small pot along with the cumin and coriander. Heat over medium, stirring frequently, until warmed through.
Step #3: 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.
Expert Tips
- Toasting the Spices: Before adding cumin and coriander to the black beans, toast these spices in a dry pan or large skillet for a minute over medium heat. This process helps to release their natural oils, deepening the flavors.
- Rice and Bean Prep: For the rice, bring the coconut milk mixture to a boil, then reduce to a simmer for even cooking. Similarly, briefly boil the beans with spices, then simmer to infuse flavors.
- Use a Handy Tool: To save precious time and ensure perfect presentation, consider utilizing a 3-in-1 Avocado peeler, slicer, and pitter tool. It efficiently splits the fruit open, removes the pit without hassle, and slices through the flesh to create uniform pieces.
Frequently Asked Questions
Certainly! Adding collard greens, along with bell peppers, spinach, tomatoes, carrots, kale, lettuce, or medium sweet potato, enriches the dish with nutrients, textures, and flavors, making it more vibrant and heartier. Adjust cooking times as necessary.
To add richness to this recipe, you can use vegetable broth and olive oil. Replace some or all of the water for cooking the rice with vegetable broth to deepen the flavor. For an added layer of richness, lightly sauté the onions in olive oil or vegan butter before adding them to the bowls.
Storage Info
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.
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Vegan Brazilian Bowl Recipe
RECOMMENDED PRODUCTS
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 ½ 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
Nutrition
I liked this one. The combo of coconut rice with mango and avocado felt summery. Used roasted cashews instead of raw and it gave it a bit more flavor.
Aloha Rice puts me in a food coma so I would use quinoa instead. Thank you for this recipe. I will be making it soon.