Costa Rican Gallo Pinto Breakfast Bowl

Costa Rican Gallo Pinto Breakfast Bowl

A vibrant, wholly plant-based take on Costa Rica's beloved national breakfast dish. Smoky black beans and nutty brown rice are sautéed together with yellow onion, red pepper, cumin and garlic, then piled into a bowl with wilted kale, creamy diced avocado and a bright squeeze of fresh lime. Hearty, colourful and naturally high in plant protein, this bowl brings the flavours of a Tico morning straight to your table — no eggs, no dairy, no compromise.

Ingredients
[ ] 1 tablespoon extra-virgin olive oil
[ ] 1/2 yellow onion, diced
[ ] 1 red pepper, diced
[ ] 1/2 jalapeño, deseeded and finely chopped (optional)
[ ] 1 teaspoon ground cumin
[ ] 1 teaspoon garlic powder
[ ] 1/2 bunch kale, stalks removed, leaves shredded
[ ] 2 cups cooked brown rice
[ ] 1 (15-ounce / 425 g) tin of black beans, rinsed and drained
[ ] 3 tablespoons chopped fresh coriander
[ ] Sea salt, to taste
[ ] Freshly ground black pepper, to taste
[ ] 1 ripe avocado, diced
[ ] 1 lime, cut into wedges

Instructions
[ ] 1. Heat 1 tablespoon extra-virgin olive oil in a large non-stick frying pan or cast-iron skillet over a medium heat.
[ ] 2. Add the diced onion and diced red pepper and cook, stirring occasionally, for 5–6 minutes until softened and lightly golden at the edges.
[ ] 3. Add the finely chopped jalapeño (if using), 1 teaspoon ground cumin, and 1 teaspoon garlic powder. Stir well and cook for a further 1 minute until fragrant.
[ ] 4. Add the shredded kale and stir to combine. Cook for 2–3 minutes, tossing frequently, until the kale has wilted and turned deep green.
[ ] 5. Add the 2 cups cooked brown rice and the rinsed and drained black beans. Stir everything together thoroughly so the rice takes on the colour and flavour of the beans — this is the hallmark of authentic gallo pinto.
[ ] 6. Cook for 4–5 minutes, stirring regularly, until the mixture is piping hot throughout.
[ ] 7. Remove the pan from the heat. Stir in 3 tablespoons chopped fresh coriander, then season generously with sea salt and freshly ground black pepper to taste.
[ ] 8. Divide the gallo pinto evenly among four bowls. Top each serving with a quarter of the diced avocado and serve immediately with lime wedges on the side for squeezing over.

https://www.cuisinesavvy.com/recipe/costa-rican-gallo-pinto-breakfast-bowl