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!

Gallery

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 bowls
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

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

  • 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.

Cook's Note:

If using canned black beans, be sure to rinse them.

Nutrition Facts

701 calories; protein 15g; carbohydrates 94.6g; fat 32.3g; sodium 2297.6mg. Full Nutrition
Advertisement
Advertisement