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Cuban Bowl

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1 made it  |  0 reviews   |  1 photos
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"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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Ingredients

40 m servings 701
Original recipe yields 4 servings (4 bowls)

Directions

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  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.

Footnotes

  • Cook's Note:
  • If using canned black beans, be sure to rinse them.

Nutrition Facts


Per Serving: 701 calories; 32.3 94.6 15 0 2298 Full nutrition

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