Vegetarian Feijoada

Vegetarian Feijoada

This week, the Culinary Medicine team is pleased to share this tasty Brazilian-inspired, Vegetarian Feijoada.

Ingredients (Serves 4):

  • 1 cup uncooked Brown Rice (prepare as instructed on the package)
  • 1 Tbsp. cooking oil
  • 1 stalk of celery, small diced
  • 1 small onion, small diced
  • 1 bell pepper, small diced
  • 1⁄4 tsp. sea salt
  • 2 cloves garlic, sliced or minced
  • 1 cup sweet potato, small diced
  • 2 – 15 oz. can low sodium black beans (Drain & rinse 1 can only)
  • 1 1⁄2 cups vegetable broth
  • 2 tsp. cumin
  • 1 tsp. paprika (smoked paprika preferred)
  • 1 tsp. oregano
  • 1 pinch cayenne pepper
  • 1 tsp. (or more) grated orange zest
  • Segments and juice of 1 orange
  • Cilantro (or Parsley) chopped
  • Greek yogurt topping (optional)


  1. Prepare brown rice as instructed on the package.
  2. Drain and rinse one can of beans. Keep the bean liquid from one can.
  3. Chop celery, onion, pepper, garlic, and sweet potato into small dice.
  4. Heat the oil in a medium to large pot over medium heat. Add the celery, onion, bell pepper, and salt. Cook until softened.
  5. Add the garlic and cook for 1 minute more.
  6. Add the sweet potato, beans (1 can drained & 1 can with liquid), vegetable broth, cumin, paprika, oregano, and cayenne pepper.
  7. Zest the orange, then peel and segment for a garnish.
  8. Squeeze the remainder of the orange over the pot to release the remaining juices.
  9. Cook feijoada, stirring as needed over medium-high heat until the sweet potatoes are soft, about 10-12 minutes.
  10. Add orange zest. Taste and adjust salt and pepper as preferred. 11. Serve over 1⁄2 cup brown rice.
  11. Garnish with orange segments and cilantro (or parsley).
  12. Top with Greek yogurt (optional).

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