Cuban Vegan Bowls Recipe
Savor the essence of Cuba with our Cuban Vegan Bowls! Featuring sweet potato, plantain, and a medley of fresh veggies, it's a guilt-free journey to Havana's streets.
Servings: 4 Servings
Calories: 647kcal
Equipment
Ingredients
For the Pico de Gallo
- 1 cup diced tomato
- 3 tablespoons chopped cilantro leaves
- 3 tablespoons finely chopped red onion
- 1 tbsp minced jalapeno
- 1/8 teaspoon salt
For the Vegan Cuban Bowls
- 2 tablespoons coconut oil divided
- 2 cups sweet potato cubed red sweet potato
- 1 tsp. cumin
- 1/2 tsp. salt
- 1 large ripe plantain
- 1 14.5 ounce can low sodium black beans drained and rinsed
- 3 cups cooked brown rice
- 1 avocado sliced
- Lime wedges
Instructions
- Combine the tomatoes, cilantro, onion, jalapeño, and ⅛ teaspoon salt in a medium bowl. Toss well and set aside to let the flavors come together.
- Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then peel off each side of the peel in sections. Slice the plantain crosswise on an angle into coins.
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the cubed sweet potato as well as the cumin and ½ teaspoon salt. Toss well, then turn the heat down to medium. Sauté until golden brown and fork-tender; 5-7 minutes. Transfer the cooked sweet potato to a bowl; tent with foil to keep warm.
- Add the remaining tablespoon of coconut oil to the pan and allow it to melt. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper towel-lined plate to drain.
- Warm the black beans in a small saucepan set over medium-low heat (or by microwave in a covered bowl).
- Assemble the bowls by dividing all of the ingredients equally between the four bowls in the following order: brown rice, black beans, sweet potatoes, plantains, avocado, and pico de gallo. Serve with lime wedges for squeezing.
Notes
To store the leftovers for your Cuban Vegan Bowl, place the components separately in airtight containers in the refrigerator; they will stay fresh for up to 4 days. While freezing is possible, it's best for the rice and beans; sweet potatoes and plantains may become mushy.
Reheat in a microwave or on the stovetop. For the microwave, cover, and heat on high for 1-2 minutes, stirring halfway. On the stovetop, reheat over medium heat in a pan, adding a bit of water or oil to prevent drying out.
Nutrition
Serving: 1serving | Calories: 647kcal | Carbohydrates: 112g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 378mg | Potassium: 1789mg | Fiber: 22g | Sugar: 19g | Vitamin A: 27638IU | Vitamin C: 51mg | Calcium: 138mg | Iron: 6mg
