Brazilian Coconut Lime Black Bean & Cassava Bowl
A vibrant Brazilian-inspired bowl featuring fiber-rich black beans, resistant-starch cassava, crunchy vegetables, and a zesty coconut-lime dressing. Designed to support gut health with diverse plant fibers, polyphenol-rich herbs, and naturally gluten-free ingredients.
Ingredients
- 1 1/2 cups cooked black beans, drained and rinsed
- 2 cups cassava (yuca), peeled and cut into bite-size chunks
- 1 tablespoon extra-virgin olive oil
- 1 cup kale, finely shredded
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 small red onion, very thinly sliced
- 1 avocado, sliced
- 2 tablespoons cilantro, chopped
- 2 tablespoons pumpkin seeds
- 1 tablespoon lime juice
- 1/3 cup light coconut milk
- 1 teaspoon lime zest
- 1 small garlic clove, grated
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
Instructions
- 1
Boil the cassava in salted water for 15 to 18 minutes, or until fork-tender. Drain well, then toss with olive oil, cumin, and a pinch of black pepper.
- 2
While the cassava cooks, whisk together the coconut milk, lime juice, lime zest, grated garlic, sea salt, and black pepper to make the dressing.
- 3
Warm the black beans gently in a small saucepan over low heat for 3 to 4 minutes, just until heated through.
- 4
Divide the shredded kale between two bowls. Arrange the warm black beans, cassava, cherry tomatoes, cucumber, red onion, and avocado on top in sections for a colorful presentation.
- 5
Drizzle with the coconut-lime dressing and finish with chopped cilantro and pumpkin seeds. Serve immediately with extra lime if desired.
Recipe Info
Nutritional Info (per serving)
Categories
Diet
Health Benefits
Longevity Principles
Longevity Benefits
This recipe is designed to support healthy aging through:
- ✓Maximum nutrition per calorie
- ✓Plant compounds for cellular health
- ✓Stable blood sugar and insulin sensitivity
