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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

COLESLAW

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.

PLANTAINS

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.

COLESLAW

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.

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.

When chopping the cilantro, make sure to include the stems.

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