Savor the essence of Cuba with our Cuban Vegan Bowls! Featuring sweet potato, plantain, and a medley of fresh veggies, it’s a guilt-free journey to Havana’s streets.
A friend told me about a restaurant that makes a lot of awesome vegan and vegetarian dishes. I wandered over there one afternoon and ordered their Cuban Bowl.
I took one bite, and I just went straight to wanderlusty-foodie heaven. Let’s just assume there is such a thing. It was so good, I had to recreate this delicious meal!
Reasons to Love This Vegan Bowl
- Packed with vitamins and minerals from fresh vegetables, beans, and grains, offering a balanced and healthful meal.
- Vegan Cuban Bowls combines sweet, savory, and spicy flavors.
- The high fiber content from beans and rice provides a satisfying, full feeling.
- I love that this vegan Cuban recipe is easy to customize. It’s easily adaptable to personal taste preferences and dietary needs.
Recipe Ingredients
- Sweet Potato: The cubed red sweet potato adds a natural sweetness and a soft, comforting texture.
- Plantain: A ripe plantain contributes a unique, sweet flavor and a satisfying, starchy component.
- Black Beans: These add a hearty, earthy taste and are essential for the protein content.
- Cumin: This spice is key for adding a warm, slightly spicy, and earthy flavor, typical in Cuban cuisine.
See the recipe card for full information on ingredients and quantities.
Variations
To enhance your Cuban Vegan Bowl, try these garnishes: fresh cilantro for an herby touch, lime zest for tang, thinly sliced jalapeños for spice, vegan sour cream for creaminess, and toasted sesame or pumpkin seeds for a crunchy, nutty finish.
How to Make Vegan Bowls
Step #1: Combine the tomatoes, cilantro, onion, jalapeño, and ⅛ teaspoon salt in a medium bowl. Toss well and set aside to let the flavors come together.
Step #2: Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then peel off each side of the peel in sections. Slice the plantain crosswise on an angle into coins.
Step #3: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the cubed sweet potato as well as the cumin and ½ teaspoon salt. Toss well, then turn the heat down to medium. Sauté until golden brown and fork-tender; 5-7 minutes. Transfer the cooked sweet potato to a bowl; tent with foil to keep warm.
Step #4: Add the remaining tablespoon of coconut oil to the pan and allow it to melt. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper towel-lined plate to drain.
Step #5: Warm the black beans in a small saucepan set over medium-low heat (or by microwave in a covered bowl).
Step #6: Assemble the bowls by dividing all of the ingredients equally between the four bowls in the following order: brown rice, black beans, sweet potatoes, plantains, avocado, and pico de gallo. Serve with lime wedges for squeezing.
Expert Tips
- Choose a Very Ripe Plantain: Opt for a plantain that’s really ripe, with black skin. This ensures it’s sweet and not starchy, complementing the sweet potatoes and rice better.
- Utilize Convenient Alternatives: Don’t hesitate to use canned black beans and microwaveable brown rice, especially brands like Trader Joe’s. It’s a great time-saver, and nobody will know the difference. Alternatively, you can take the time to cook your own beans and cook perfect white rice from scratch.
- Opt for Pre-made Pico de Gallo: For a quick solution, grab pre-made Pico de Gallo from the refrigerated section of most grocery stores. It’s a great way to save time without compromising on flavor.
- Avocado Tool for Efficiency: Use a 3-in-1 avocado peeler, slicer, and pitter tool to save time and make the process of preparing avocados easier and safer.
Frequently Asked Questions
Can I add other vegetables to the Cuban Vegan Bowl?
Absolutely! Feel free to incorporate additional vegetables like green bell peppers for sweetness, spinach for a green boost, or zucchini for extra texture. These can be sautéed and added with the sweet potatoes and plantains.
What other spices can I use in this recipe to enhance flavor?
To add more depth to the Cuban Vegan Bowl, consider incorporating spices like smoked paprika for a smoky flavor, garlic powder for extra savoriness, or a pinch of cayenne pepper for heat. A dash of ground coriander can also add a lemony, floral note.
Storage Info
To store the leftovers for your Cuban Vegan Bowl, place the components separately in airtight containers in the refrigerator; they will stay fresh for up to 4 days. While freezing is possible, it’s best for the rice and beans; sweet potatoes and plantains may become mushy.
Reheat in a microwave or on the stovetop. For the microwave, cover, and heat on high for 1-2 minutes, stirring halfway. On the stovetop, reheat over medium heat in a pan, adding a bit of water or oil to prevent drying out.
Print Recipe
For the Pico de Gallo
- 1 cup diced tomato
- 3 tablespoons chopped cilantro leaves
- 3 tablespoons finely chopped red onion
- 1 tbsp minced jalapeno
- 1/8 teaspoon salt
For the Vegan Cuban Bowls
- 2 tablespoons coconut oil – divided
- 2 cups sweet potato – cubed red sweet potato
- 1 tsp. cumin
- 1/2 tsp. salt
- 1 large ripe plantain
- 1 14.5 ounce can low sodium black beans – drained and rinsed
- 3 cups cooked brown rice
- 1 avocado – sliced
- Lime wedges
-
Combine the tomatoes, cilantro, onion, jalapeño, and ⅛ teaspoon salt in a medium bowl. Toss well and set aside 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 peel off each side of the peel in sections. Slice the plantain crosswise on an angle into coins.
-
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the cubed sweet potato as well as the cumin and ½ teaspoon salt. Toss well, then turn the heat down to medium. Sauté until golden brown and fork-tender; 5-7 minutes. Transfer the cooked sweet potato to a bowl; tent with foil to keep warm.
-
Add the remaining tablespoon of coconut oil to the pan and allow it to melt. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper towel-lined plate to drain.
-
Warm the black beans in a small saucepan set over medium-low heat (or by microwave in a covered bowl).
-
Assemble the bowls by dividing all of the ingredients equally between the four bowls in the following order: brown rice, black beans, sweet potatoes, plantains, avocado, and pico de gallo. Serve with lime wedges for squeezing.
To store the leftovers for your Cuban Vegan Bowl, place the components separately in airtight containers in the refrigerator; they will stay fresh for up to 4 days. While freezing is possible, it’s best for the rice and beans; sweet potatoes and plantains may become mushy.
Reheat in a microwave or on the stovetop. For the microwave, cover, and heat on high for 1-2 minutes, stirring halfway. On the stovetop, reheat over medium heat in a pan, adding a bit of water or oil to prevent drying out.
Serving: 1serving | Calories: 647kcal | Carbohydrates: 112g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 378mg | Potassium: 1789mg | Fiber: 22g | Sugar: 19g | Vitamin A: 27638IU | Vitamin C: 51mg | Calcium: 138mg | Iron: 6mg
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About the Author
Linda
Hi, I’m Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you’ll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before. Bon Appétit! Bon Voyage!
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