Bandeja Paisa Breakfast Bowl with Mini Arepas

A deconstructed and breakfast-friendly version of the classic Bandeja Paisa. Mini arepas serve as the base for a delightful combination of chorizo, chicharrón, red beans, a fried egg, avocado, and sweet plantain.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1175 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.18/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

12eachMini Arepas(Pre-made or homemade. Small, about 2-3 inches in diameter.)

£3.50

12ozColombian Chorizo(Removed from casings and crumbled, or sliced.)

£4.50

8ozChicharrón(Pre-cooked, or make your own. Cut into bite-sized pieces.)

£5.00

115 oz canCanned Red Kidney Beans(Drained and rinsed.)

£0.75

4largeEggs

£1.20

1largeAvocado(Sliced or diced)

£1.10

1largeSweet Plantain (Maduros)(Peeled and sliced into 1/2-inch thick pieces.)

£0.60

2tablespoonsVegetable Oil(For frying plantain and eggs.)

£0.05

to tasteSalt

to tasteBlack Pepper

Total Cost

£16.70

£4.18 per serving

Instructions

1.
Preheat oven or toaster oven to 350°F (175°C) or follow package instructions for reheating arepas. If using homemade arepas, cook them according to your recipe.
2.
While arepas are heating, cook the chorizo. In a skillet over medium heat, cook the crumbled or sliced chorizo until browned and cooked through. Drain any excess grease and set aside.
3.
In the same skillet, add the chicharrón and heat until crispy. Remove from skillet and set aside.
4.
In a separate small saucepan, heat the red beans over low heat. Simmer for about 5 minutes to warm through.
5.
In the same skillet used for the chorizo and chicharrón, add 1 tablespoon of vegetable oil. Fry the plantain slices until golden brown and caramelized on both sides. Set aside.
6.
Add the remaining tablespoon of vegetable oil to the skillet. Fry the eggs to your desired doneness (sunny-side up or over-easy are recommended). Season with salt and pepper.
7.
Assemble the breakfast bowls: Place 3 mini arepas in each bowl. Top with chorizo, chicharrón, red beans, a fried egg, avocado slices, and fried sweet plantain.
8.
Season with salt and pepper to taste.

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My Notes

Nutrition Information

Nutrition per serving (400g)

1175 kcal / 4916 kJ

Carbs

56g

22% of RDA

Fat

88g

126% of RDA

Protein

54g

108% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

19 g

21% of RDA

Sodium

1150 mg

50% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For a vegetarian version, substitute the chorizo and chicharrón with sautéed mushrooms or other vegetarian protein of your choice.

Add a sprinkle of chopped cilantro or a dollop of hot sauce for extra flavor.

You can prepare the chorizo, chicharrón, beans, and plantain ahead of time to save time in the morning.

If you don't have access to Colombian Chorizo, you can use Mexican chorizo or other spicy sausage.

Customize the bowls with other toppings you enjoy, such as crumbled queso fresco (fresh cheese) or pico de gallo.

Cooking Equipment

Oven or Toaster Oven

Stovetop

Large Skillet or Frying Pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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