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Recipes » Main Dish » Venezuelan Bowl
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Black Beans

  • 1 cup dry black beans
  • 5 cups of water
  • 3 sweet peppers (aji dulce) (optional)
  • 2 cloves of garlic, minced
  • ½ medium onion, diced
  • ½ bell pepper, diced
  • ½ tsp ground cumin
  • 1 tsp onion powder
  • 1 bunch of cilantro, chopped
  • Salt and pepper to taste

Maduros (Ripe Plantains)

  • 3 yellow ripe plantains (not black)

Jackfruit Shredded "Meat"

  • 1 14-ounce can of green jackfruit, drained
  • ½ tsp garlic powder
  • 1 tsp of ground annatto or turmeric
  • 1 tsp ground cumin
  • 2 Tbsp plant-based Worcestershire sauce
  • ½ onion, sliced in half moons
  • ½ red bell pepper, sliced
  • 3 garlic cloves, crushed
  • ¼ cup vegetable broth
  • ¼ cup fire roasted chopped tomatoes
  • 3 small sweet peppers (aji dulce), minced (optional)
  • Salt and pepper to taste


  • ½ cup green cabbage, shredded
  • ½ cup purple cabbage, shredded
  • ½ cup carrots, grated
  • ¼ cup cilantro, chopped
  • ½ cup chives, chopped
  • 2 Tbsp orange juice
  • 2 Tbsp apple cider vinegar
  • 1 tsp cumin
  • Salt and pepper to taste

Garlic Sauce

  • 1 12.3 oz package silken tofu
  • 2 Tbsp lemon juice
  • 2 tsp Dijon mustard
  • 2 garlic cloves
  • ¾ tsp onion powder
  • ¾ tsp sea salt


Black Beans

  • 1. Soak the beans for at least one hour, preferably overnight. Drain and rinse.
  • 2. In a medium saucepan, boil water and add the beans.
  • 3. Cook for an hour or until the beans are tender.
  • 4. Add minced garlic, onion, bell pepper, sweet peppers, cumin, onion powder, salt, and pepper and cook for 10 minutes.
  • 5. Add fresh cilantro and set aside.


  • 1. Preheat oven to 400 degrees F.
  • 2. Cut off the ends of the plantains, then slit lengthwise and remove peel.
  • 3. Cut plantains into 1½-inch slices.
  • 4. Place on a baking sheet lined with parchment paper and bake for 20 minutes or until cooked and slightly golden.

Jackfruit Shredded "Meat"

  • 1. In a medium saucepan, add the jackfruit and cover with water. Bring to a boil and cook for 15 minutes. Drain.
  • 2. Shred the jackfruit with your hands, removing any seeds.
  • 3. Place the shredded jackfruit in a bowl with the garlic powder, annatto or turmeric, salt, pepper, cumin, and Worcestershire sauce, and stir well. Allow to marinate for a few minutes.
  • 4. In a skillet over medium heat, add the chopped vegetables along with a few tablespoons of vegetable broth and cook until vegetables are softened. Then, add the marinated jackfruit.
  • 5. Sauté for about 5 minutes over medium heat, then add the remaining vegetable broth, along with the bay leaf and tomato.
  • 6. Cook for a few minutes, stirring regularly. Lower the heat, cover, and simmer for 5 more minutes.
  • 7. Remove the bay leaf.


  • 1. In a large bowl, combine all the ingredients and set aside.

Garlic Sauce

  • 1. In a blender, process all the ingredients.

Venezuelan Bowl

  • 1. Divide all the components of the recipe equally into 6 bowls, assembling as desired.

Cooking Tips

  • 1. It is ideal to prepare the individual ingredients in advance so when it’s time to eat, everything is ready and it is only a matter of assembling and serving the bowls.
  • 2. When chopping the cilantro, make sure to include the stems.

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