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. 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! Step #2: Place the black beans in a small pot along with the cumin and coriander. Heat over medium, stirring frequently, until warmed through. 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.
