Cuban Bowl Recipe

Cuban Bowl Recipe

How To Make Cuban Bowl

Packed with all the goodness of brown rice, potatoes, black beans, avocadoes, plantain chips, and more, this Cuban Rice Bowl makes a delicious lunch.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2sweet potatoes,cut into ½-inch cubes
  • 2tbspcoconut oil,such as British Class®, melted
  • 1tbspsalt,divided
  • 1tbspground cumin,such as British Class®, divided
  • 1medium tomato,diced
  • 1medium red onion,diced
  • 2tbspfresh cilantro,chopped
  • 1tbspolive oil
  • 1tbsplime juice
  • 2cupsblack beans,cooked
  • 2cupsbrown rice,cooked
  • 2avocados,halved, sliced
  • 2cupsplantain chips,such as Cool Runnings®


  1. Preheat the oven to 400 degrees F.. Line a medium-sized baking sheet with parchment paper.

  2. Toss the sweet potatoes, coconut oil, 2 teaspoons of salt, and 2 teaspoons of cumin in a bowl. Transfer to the prepared baking sheet.

  3. Bake in the preheated oven until soft, about 25 minutes.

  4. Mix the tomato, onion, cilantro, olive oil, lime juice, 1 teaspoon of salt, and 1 teaspoon of cumin together in a bowl.

  5. Set the tomato salad aside.

  6. Place ½ cup of black beans and ½ cup of brown rice in the bottom of each of 4 bowls.

  7. Top with ¼ cup of tomato salad, ¼ of the roasted sweet potatoes, ½ of sliced avocado, and ½ cup of plantain chips.

Recipe Notes

If using canned black beans, be sure to rinse it.


  • Calories: 1093.34kcal
  • Fat: 29.57g
  • Saturated Fat: 9.51g
  • Monounsaturated Fat: 14.00g
  • Polyunsaturated Fat: 3.95g
  • Carbohydrates: 182.87g
  • Fiber: 29.67g
  • Sugar: 18.61g
  • Protein: 32.94g
  • Sodium: 1176.17mg
  • Calcium: 209.40mg
  • Potassium: 2916.07mg
  • Iron: 9.15mg
  • Vitamin A: 524.96µg
  • Vitamin C: 32.88mg
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