Brazilian Black Bean Bowls
A weeknight bowl with garlicky black beans, rice, orange, greens, avocado, and a bright cilantro-lime finish.
Prep
15 minutes
Cook
20 minutes
Level
Easy
Serves
4
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Instructions
- 1
Cook onion and garlic in oil until soft.
- 2
Add black beans, cumin, smoked paprika, salt, and a splash of water.
- 3
Simmer until the beans are saucy.
- 4
Saute collard greens until tender.
- 5
Build bowls with rice, beans, greens, orange pieces, avocado, and cilantro.
Tips
Mash a few beans in the pot to make the sauce creamier.
Orange adds freshness that balances the smoky beans.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store beans, rice, and greens for up to 4 days.
- Add avocado only after reheating to keep it fresh.
Substitutions
- Use kale instead of collard greens.
- Use quinoa or brown rice instead of white rice.
What to Serve With
- Serve with hot sauce and lime wedges.
- Add grilled chicken or shrimp for extra protein.
Common Mistakes
- Do not leave canned beans plain; simmering with aromatics makes the bowl taste intentional.
- Do not store avocado mixed into hot rice because it browns quickly.
Recipe FAQ
Can I use canned black beans?
Yes. Drain and rinse them, then simmer with aromatics and a little water.
Can I meal prep these bowls?
Yes. Prep beans, rice, and greens ahead, then add avocado and orange fresh.
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