Recetas
Recetas veganas
Costa Rican Breakfast Bowl (Gallo Pinto)

Costa Rican Breakfast Bowl (Gallo Pinto)

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant Costa Rican breakfast bowl, known traditionally as Gallo Pinto, is a nutritious and colourful way to start the morning. A staple of Central American cuisine, this vegan dish combines earthy black beans and wholesome brown rice with aromatic spices like cumin and garlic. The addition of shredded kale adds a fresh, modern twist to the classic recipe, providing a satisfying texture and a wealth of vitamins to keep you fuelled until lunchtime.

Perfect for a weekend brunch or a batch-cook breakfast, this savoury bowl is as versatile as it is healthy. The natural creaminess of the diced avocado pairs beautifully with the zest of fresh lime, while a hint of jalapeño offers a gentle warmth. Serve it alongside your favourite morning coffee for a balanced, protein-rich meal that brings the bright flavours of Costa Rica to your kitchen.

Ingredients for Costa Rican Breakfast Bowl (Gallo Pinto)

1/2 yellow onion, cut into 1/4-inch dice (about 150g )
1 medium red pepper, cored, seeded, and cut into 1/2-inch dice (about 150g )
1 cucharadita de comino molido
1 cucharadita de ajo en polvo
1/2 jalapeño pepper, seeded and minced (optional)
1/2 bunch kale, stems removed and discarded, leaves shredded (about 375g )
375g cooked short- or long-grain brown rice
1 (425g) can black beans, rinsed and drained (about 1 1/2 cups)
3 tablespoons finely chopped fresh coriander
Sal marina
1 avocado, cut into 1/2-inch dice
1 lima, cortada en gajos

How to make Costa Rican Breakfast Bowl (Gallo Pinto)

Combine the onion, pepper, cumin, garlic powder, and jalapeño (if youre using it) in a large sauté pan. Add 120ml water and sauté the vegetables over medium heat for about 10 minutes, until they are tender, stirring occasionally and adding 1 to 2 more tablespoons water as needed to prevent the vegetables from sticking to the pan. Add the kale, rice, beans, and 240ml water and cook over medium heat for 3 to 5 minutes, folding the ingredients, until the kale has wilted and the liquid has been absorbed.

Add half of the coriander and salt to taste and stir to combine. Garnish with the remaining coriander and serve with diced avocado on top and a lime wedge.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.