Vegan Feijoada Bowl
A rich black bean stew simmered with garlic, onions, and smoky spices, served bowl-style with rice, sautéed greens, and fresh toppings. Deep flavor, very filling, and perfect for meal prep.
Prep: 15 minutes
Cook: 35–40 minutes
Total: ~55 minutes
Ingredients
Black Bean Feijoada
2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
¼ tsp black pepper
Salt to taste
2 cups cooked black beans (or 2 cans, drained)
1½ cups vegetable broth
1 bay leaf
Bowl Components
2 cups cooked white or brown rice
1½ cups sauteed greens (collard greens, kale, or spinach)
½ cup sauteed mushrooms or roasted sweet potatoes
Fresh Toppings
Orange slices
Fresh cilantro or parsley
Lime wedges
Instructions
1️⃣ Make Feijoada
Heat olive oil in a pot
Saute onion until soft
Add garlic and spices; cook until fragrant
Add beans, broth, and bay leaf
Simmer 30–35 minutes until thick and rich
Remove bay leaf and season
2️⃣ Prepare Bowl
Warm rice and greens
Cook optional veggies if using
3️⃣ Assemble
Add rice to bowl
Spoon feijoada over rice
Add greens and veggies
4️⃣ Finish
Top with herbs, orange slices, and lime juice
Tips
Mash some beans for thicker stew
Add smoked tofu for extra protein
Tastes even better next day
Frequently Asked Questions
Q: Is this spicy?
No — smoky and savory, not spicy.
Q: Can I freeze feijoada?
Yes — freezes very well.
Q: Gluten-free?
Yes, naturally gluten-free.
Nutritional Information
Calories: 520 kcal
Protein: 18 g
Carbs: 68 g
Fat: 16 g
Fiber: 14 g