Vegan Cuban Breakfast Recipe
Seasoned black beans and rice, hummus, avocado, chopped arugula, vegan spinach jalapeño pesto. Add an egg for 2$
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Ingredients
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Black Beans and Rice
Hummus
Toppings
Method
Black Beans and Rice Preparation
- 1
Cook the Rice
In a medium pot, bring 2 cups of vegetable broth to a boil. Add 1 cup of brown rice, reduce the heat to low, cover, and simmer for about 40-45 minutes until rice is cooked and all the liquid is absorbed.
- 2
Sauté the Aromatics
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add 0.5 cup of diced onion and sauté until translucent, about 5 minutes. Then add 2 cloves of minced garlic and sauté for another minute.
- 3
- 4
Combine Rice and Beans
Once the rice is cooked, fluff it with a fork and combine it with the black beans mixture. Stir well and set aside.
Hummus Preparation
- 5
Blend the Hummus
In a food processor, combine 1 cup of drained canned chickpeas, 2 tablespoons of tahini, 2 tablespoons of lemon juice, 1 clove of minced garlic, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 2 tablespoons of water. Blend until smooth, adding more water if needed to reach desired consistency.
Assembly and Serving
- 6
Plate the Dish
On a large plate, spoon a generous portion of the black beans and rice mixture. Add a scoop of hummus beside it.
- 7
- 8
Optional Egg
If desired, fry or poach a large egg to serve on top for an additional charge of $2.
- 9
Serve and Enjoy
Enjoy your Vegan Cuban Breakfast warm, and savor the combination of flavors!
