Cuban Bowl recipe

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Ingredients

2 sweet potatoes, cut into 1/2-inch cubes
2 tablespoons coconut oil (such as British Class®), melted
1 tablespoon salt, divided
1 tablespoon ground cumin (such as British Class®), divided
1 medium tomato, diced
1 medium red onion, diced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
2 cups cooked black beans
2 cups cooked brown rice
2 avocados, halved and sliced
2 cups plantain chips (such as Cool Runnings®)

Nutrition Info

701.2 calories
carbohydrate: 94.6 g
cholesterol: : -
fat: 32.3 g
fiber: 23.4 g
protein: 15 g
saturatedFat: 13.7 g
servingSize: -
sodium: 2297.6 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a medium-sized baking sheet with parchment paper.

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

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

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

  5. Place 1/2 cup black beans and 1/2 cup brown rice in the bottom of each of 4 bowls. Top with 1/4 cup tomato salad, 1/4 of the roasted sweet potatoes, 1/2 a sliced avocado, and 1/2 cup plantain chips.

Recipe Yield

4 bowls

Recipe Note

Lunch bowls are trending for a reason: They are colorful, nutritious, and delicious! This version of the Cuban bowl has all you need for a balanced meal. You can add or remove components to make it your own, but one thing is for sure: Your lunches will never be the same once you give this a go!

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