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.
Serves:
Ingredients
- 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®
Instructions
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Preheat the oven to 400 degrees F.. Line a medium-sized baking sheet with parchment paper.
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Toss the sweet potatoes, coconut oil, 2 teaspoons of salt, and 2 teaspoons of cumin in a bowl. Transfer to the prepared baking sheet.
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Bake in the preheated oven until soft, about 25 minutes.
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Mix the tomato, onion, cilantro, olive oil, lime juice, 1 teaspoon of salt, and 1 teaspoon of cumin together in a bowl.
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Set the tomato salad aside.
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Place ½ cup of black beans and ½ cup of brown rice in the bottom of each of 4 bowls.
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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.
Nutrition
- 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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