Bogotá-Style Bandeja Paisa

This version uses whole-food ingredients, minimally refined oils, and natural sweeteners to honor the dish's heritage while prioritizing nutrient-dense, unprocessed components.

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Ingredients

  • 1 cup organic red or black beans, dried
  • 1 cup organic brown rice
  • 2 boneless chicken breasts
  • 2 fresh chorizo sausages (clean, no nitrates or fillers)
  • 1 medium onion, diced (divided)
  • 2 cloves garlic, minced
  • 1 cup organic tomato sauce
  • 2 ripe plantains, sliced
  • 2 large eggs
  • 1/4 cup avocado oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 avocado, sliced
  • 2 arepas (made from masarepa)
  • Salt to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Soak the beans overnight and drain. Cook in fresh water with half the onion, the garlic, and 1/4 tsp smoked paprika until tender, about 1 to 1.5 hours. Season with salt.
  2. Cook the brown rice with 2.5 cups water and a pinch of salt until tender and fluffy, about 40-45 minutes.
  3. Make a quick hogao: sauté the remaining onion in 1 tablespoon avocado oil until soft, add the tomato sauce, and simmer 10 minutes. Set aside.
  4. Season the chicken with the remaining paprika, cumin, and a pinch of salt. Sear in avocado oil over medium heat until golden and cooked through to an internal temperature of 165°F.
  5. Cook the chorizo in a pan until browned and cooked through.
  6. Fry the plantain slices in avocado oil until caramelized. Fry the eggs sunny-side up.
  7. Warm the arepas in a dry skillet.
  8. Assemble each plate with beans, rice, chicken, chorizo, plantains, a fried egg, sliced avocado, and an arepa. Spoon the hogao over the top.

FAQ

Is this Bogotá-Style Bandeja Paisa gluten-free?

Yes, this version uses naturally gluten-free ingredients and avoids processed additives.

Can I substitute the chicken for a vegetarian option?

Yes, swap chicken for grilled tofu or seared portobello mushrooms.

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