March 25, 2021
Christian Ferreira

Christian Ferreira is chef and economist for Latin America’s LATAM airline, and found his calling in the kitchen nearly two decades ago. Having worked in more than a dozen Latin American countries, Ferreira is a specialist in brand creation, product conceptualization, plant-based cuisine, artisan bakery, and Latin American cuisine. Find him on Instagram at @cookandbread.

Photo Credits: Instagram @kaizenagenciacreativa

Smoothie Bowl: Blue Pitahaya & Cashew

An easy recipe that’s vegan, free of sugar and an ideal start for the day.

Christian shares recipes for the health-conscious vegans who refuse to skimp on taste, with an emphasis on local Colombian ingredients.

Preparation time: 15 minutes


For the base

  • Banana 170 gr
  • Blueberry 30 gr
  • Coconut milk 70 gr


  • Pitahaya 40 gr
  • Kiwi 40 gr
  • Blueberry 10 gr
  • Cashew 15 gr
  • Mint 1 gr (small leaves)
Fun Fact: While dragon fruit is often associated with Asia, this smoothie calls for Blue Pitahaya, a fruit that is only found in Colombia.



For this recipe, it’s ideal the banana is quite mature as it allows for a much sweeter final result (plus it’s a good opportunity to use those leftover bananas that aren’t looking so pretty).

  • Peel and slice the ​​bananas before freezing
  • Wash and freeze the blueberries when the banana already cut
  • After frozen (banana and blueberries) add them in the blender
  • Incorporate coconut milk and process until it creates an ice cream texture (it’s important to achieve this point)
  • Arrange in a bowl and reserve in freezer


  • Peel and cut the pitahaya and kiwi
  • Lightly toast the cashews in the oven
  • Unhook mint leaves (use the most beautiful ones)


  • Remove the bowl from the freezer and place all the toppings, decorating with mint.

Salt-Crusted Sweet Potato with Criminis and Tahini

Both a delicious comfort food, as well as a vegan superfood! Gluten-free and high in protein.

Fun Fact: Colombia, like Peru, has more than 200 types of potatoes and sweet potato is one of them.

Preparation time: 1 hour


For the sweet potato:

  • 1 sweet potato (approximately 200 - 250 gr)
  • Salt 120 gr
  • Rosemary 5 gr
  • Thyme 5 gr
  • Aluminium foil

For the sautéed criminis:

  • Mushrooms crimini 50 gr (4 - 4 units approx)
  • Cherry tomatoes 25 gr
  • Garlic 2 teeth
  • Zucchini 50 gr (1/4 zucchini approx)
  • Olive oil
  • Thyme and rosemary (1 sprig each)
  • Salt and pepper to taste

For the dressing of tahini

  • Tahini 100 gr (preferably organic)
  • Water 30 gr (a lot depends on the quality of the tahini)
  • Salt and pepper to taste
  • Lemon 1 tablespoon (it's a touch of acidity to balance)
  • Ice 2 - 3 small cubes


  • Cilantro
  • Ciboulette
  • Dry chile flakes 1 pinch


For the sweet potato:

  • Preheat the oven to 220 ºC
  • Wash the sweet potato thoroughly (without peeling it)
  • Cut the rosemary and thyme as small as possible and mix it with all the salt
  • Cover the sweet potato thoroughly with the salt mix and then wrap with aluminium foil
  • Bake the already wrapped sweet potato for about 45 minutes, or until it is very soft
  • When removing from the oven immediately wash it and reserve

For the tahini:

  • Place the tahini in a small bowl with the ice and a little water
  • Mix with a fork until the water is integrated, and then add a little more water and repeat until it is almost white and very creamy
  • Add a little lemon, salt and pepper to taste

To sauté: 

Cut the ingredients

  • Fungi and zucchini in thick sheets
  • Cherry tomatoes washed and dried (if you’re using a big tomato, simply cut them to the middle)
  • Garlic in thin slices
  • Rosemary and thyme (leave them whole in order to aromatise, and they’ll be easy to remove when finished)
  • Place a pan to be heated without oil over high heat
  • Add mushrooms and zucchini (without oil or salt)
  • After 2 minutes add the tomatoes
  • Add the garlic and immediately a little olive oil
  • Add the sprigs of thyme and rosemary
  • Remove them from the fire and continue skipping
  • Add salt and pepper
  • Remove the sprig of rosemary and thyme


  • Cut the sweet potato to the middle without crossing it completely (so we can fill it)
  • Place a little tahini dressing (2 tablespoons)
  • Add the stir fry, which can fall on the plate without needing to be too clean
  • Put a little more tahini on the plate
  • Garnish with ciboullet, cilantro and dried chilli flakes
  • Finish with a touch of black pepper and olive

And enjoy!