• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 2

Vegan Cuban Bowl

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 sweet potato, peeled and cut into 1-inch cubes
  • 1 Tbsp. olive oil
  • 1 tsp. cumin
  • ½ tsp. salt
  • ¼ c. diced tomato
  • ¼ c. chopped cilantro leaves
  • ¼ c. diced white onion
  • 1 tsp. freshly squeezed lime juice
  • 1 large ripe (black) plantain
  • 2 Tbsp. vegetable oil
  • 1 (12 oz. ) can black beans, rinsed and drained
  • 2 c. cooked brown rice


Preheat your oven to 450 degrees Fahrenheit. Toss the sweet potatoes with olive oil, cumin, and salt in a large bowl. Line a baking sheet with foil, then arrange the potatoes on the baking sheet in a single layer. Bake 20-30 minutes, or until soft, turning every 10 minutes or so to prevent burning.
Meanwhile, combine the tomatoes, cilantro, and onion with the lime juice in a medium bowl and set in the fridge 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 peeling off each side of the peel in sections. Slice the plantain crosswise on an angle into bite-sized pieces. Heat the vegetable oil in a large skillet over medium high heat. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper-towel lined plate to drain and cool.
Once the sweet potatoes have finished cooking, assemble the bowls. Divide all of the ingredients equally between the two bowls starting with the rice, then beans, sweet potatoes and plantains, then topping with the fresh pico de gallo mix.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?