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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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 647 kcal
Course:
Main Course
Cuisine:
Cuban
Ingredients
For the Pico de Gallo
- 1 cup diced tomato
- 3 tablespoons chopped cilantro leaves
- 3 tablespoons finely chopped red onion
- 1 tbsp minced jalapeño
- 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.
Cup of Yum
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 Information
Serving
1serving
Calories
647kcal
(32%)
Carbohydrates
112g
(37%)
Protein
18g
(36%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Sodium
378mg
(16%)
Potassium
1789mg
(51%)
Fiber
22g
(88%)
Sugar
19g
(38%)
Vitamin A
27638IU
(553%)
Vitamin C
51mg
(57%)
Calcium
138mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 647
% Daily Value*
| Serving | 1serving | |
| Calories | 647kcal | 32% |
| Carbohydrates | 112g | 37% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 378mg | 16% |
| Potassium | 1789mg | 38% |
| Fiber | 22g | 88% |
| Sugar | 19g | 38% |
| Vitamin A | 27638IU | 553% |
| Vitamin C | 51mg | 57% |
| Calcium | 138mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.