Vegan Cuban Bowls Recipe
Fact: I could legitimately have a love affair with Cuban food.
I love rice, beans, platanos, Yuca, and to have my food drenched in Mojo (pronounced moe-ho.)
Plus, it brings back some of the best memories EVER of my Abuela’s cooking because we ate this stuff all the time growing up. Now, many Cuban recipes do include meat but I’m working on veganizing some of them to bring the spices and flavors to the Vegan palette. You’re welcome in advance.
Here’s my recipe to make a delicious and filling bowl of Cuban flavors. Another fun fact, my super white hubby LOVES plantains and has become the official Platano maker in our house. So cute!
Vegan Cuban Bowls
Makes 2 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Cuban Bowl Items
1 Super Ripe Plantain (Soft and Black on the skin)
1 Can of Black Beans
1 Bag of Instant Rice (White or Brown, your preference)
1 Sweet Potato (cubed)
2-3 tbsp. Olive Oil (divided)
1 tsp. Cumin
1/2 tsp. Salt
1 Avocado (Sliced)
1 Lime (Sliced into squeezable wedges)
Pico De Gallo Items
1 cup Red Tomatoes (chopped)
2 tbsp. Fresh Cilantro (chopped)
2-3 tbsp. Yellow Onion (chopped)
1/8 tsp. Salt
- Boil the water for your Instant Rice and follow the directions on the package. I like to start with the things that are going to take the longest.
- Open the can of black beans and warm in a small saucepan on low for the duration of the recipe.
- Take the whole sweet potato (don’t make any cuts or anything yet) and put it on a plate. Microwave for 1-2 minutes. There should be a potato setting on your microwave. This will soften the inside a little which makes it easier to cut and cook on the stove top.
- Chop all the Pico De Gallo ingredients: the tomatoes, cilantro, and yellow onion. Mix everything into a bowl and add salt. Let the Pico sit for the remainder of this recipe so the flavors can marry a bit.
- Once the sweet potato has cooled, chop it into cubes. Now is also a good time to peel your plantain! You want to make an incision under the “stem” and draw a sharp knife down the length of the plantain. Once opened, peel off the skin on either side. Slice your plantain into a simple coin shape. If you can cut it a little bit on the bias, that’s fancy, but not required for the taste of this dish.
- It’s sweet potato time! Heat 1 tablespoon of Olive Oil in a large skillet over medium high heat. Add the cubed sweet potato and season with the Cumin, Salt, and Pepper (if you want, to taste.) Give it a quick toss to coat all the pieces and turn the heat down to medium. Cook for 5-7 minutes. Our little microwave trick should help keep your sweet potato from being overcooked on the stove. Once done, set aside. We’re almost there!
- You can use the same pan to heat another 1-2 tbsp. of Olive Oil to medium high heat. Once the pan is hot enough, use tongs to put all your plantain slices in. Let them cook for 1-2 minutes per side. Don’t mess with the Platanos other than to flip them over, even though it’s tempting. Once they are done, put them on a plate with a paper towel to cool and drain off the excess oil.
- The final steps before assembly are to slice your Lime and Avocado.
- Now it’s time to assemble these delicious Vegan Cuban Bowls! Layer a generous helping of the sweet potatoes along the bottom. Next, add the rice and the black beans. Then, spoon some of the Pico De Gallo mixture to one side and add half of the sliced avocado the other side. Finally, add 5-6 platanos (depending on your yield) per bowl. I like to squeeze a Lime wedge or 2 over my entire bowl before I chow down.
I would love to know how your Vegan Cuban Bowls turned out! Please let me know in the comments below.