Costa Rican Breakfast Bowl Recipe | Epicurious

Name: Costa Rican Breakfast Bowl Recipe | Epicurious
Ingredients: 1/2 yellow onion, cut into 1/4-inch dice (about 1 cup); 1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup); 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 jalapeño pepper, seeded and minced (optional); 1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups); 2 cups cooked short- or long-grain brown rice; 1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups); 3 tablespoons finely chopped fresh cilantro; Sea salt; 1 avocado, cut into 1/2-inch dice; 1 lime, cut into wedges

www.epicurious.com

Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.

Keywords

central american
bell pepper
jalapeño
kale
rice
black bean
avocado
main
dairy free
gluten free
nut free
vegan
vegetarian
easy
quick
saute
cookbooks
harper collins

View full recipe on www.epicurious.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.

Share this recipe:

Ingredients

1/2 yellow onion, cut into 1/4-inch dice (about 1 cup)
1 medium red bell pepper, cored, seeded, and cut into 1/2-inch dice (about 1 cup)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 jalapeño pepper, seeded and minced (optional)
1/2 bunch kale, stems removed and discarded, leaves shredded (about 2 cups)
2 cups cooked short- or long-grain brown rice
1 (15-ounce) can black beans, rinsed and drained (about 1 1/2 cups)
3 tablespoons finely chopped fresh cilantro
Sea salt
1 avocado, cut into 1/2-inch dice
1 lime, cut into wedges