Vegan Cuban Bowl

A vegan twist on traditional Cuban cuisine. It’s sweet, it’s savory, and it’s oh so delicious!

Ingredients
  • 15 oz can black beans
  • 1 tsp ground cumin
  • 1 tsp oregano
  • ¼ tsp garlic
  • ¼ tsp salt
  • 1¾ cup vegetable broth
  • 1 cup quinoa
  • 1 lime
  • ¼ cup chopped cilantro
  • 2 tbsp vegan butter
  • 2 ripe plantains
  • 2 mangos
  • 1 avocado
Equipment
  • 1 medium sauce pan
  • 1 medium skillet
  • 1 measuring cup
  • 1 tablespoon
  • 1 teaspoon
  • ¼ teaspoon

Time

Active Time: 20 min

Total Time: 30 min

Step 1: Black Bean and Quinoa Base

  • 15 oz can black beans
  • 1 tsp ground cumin
  • 1 tsp oregano
  • ¼ tsp garlic
  • ¼ tsp salt
  • 1¾ cup vegetable broth
  • 1 cup quinoa
  • Juice of 1 lime
  • ¼ cup chopped cilantro
  1. Rinse and drain black beans
  2. Add beans and all spices to medium sauce pan
  3. Stir over medium heat for 5 min
  4. Add vegetable broth and quinoa
  5. Bring to boil, cover, lower heat, and simmer for 15 min
  6. Add the lime juice and cilantro
  7. Stir and set aside


Step 2: Pan-Fried Plantains

  • 2 tbsp vegan butter
  • 2 ripe plantains
  1. Peel plantains and slice about ½ inch think
  2. Melt butter in medium skillet
  3. Add plantains
  4. Pan-fry over medium heat 2 min on each side

Step 3: Build Your Bowl

  • Black bean and quinoa base (from step 1)
  • Fried plantains (from step 2)
  • Sliced mango
  • Sliced avocado
  1. Add a cup of the black bean and quinoa base to a bowl
  2. Top with plantains, sliced mango, and sliced avocado