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Vegan Cuban Bowl
A simple Vegan Cuban bowl made with plantains and Quinoa.
Course Lunch or Dinner
Cuisine Cuban
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
Servings 2 bowls
Calories 1250kcal
For the plantains
- 2 tablespoon coconut oil
- 2 plantains see notes
- 1.5 tablespoon coconut palm sugar or about 1 tablespoon of brown sugar
- 1.5 teaspoon cumin powder see notes
For the quinoa
- 1 Tbsp coconut oil
- ½ cup red onions finely chopped
- ¼ cup green bell pepper finely chopped
- 2 cups quinoa mixed colored and cooked
- 1 cup red beans cooked and drained. Canned is fine too
- 1 teaspoon lemon juice
- 2 teaspoon Cuban Seasoning
- cilantro for garnish
For the sofrito
- ¼ red onion roughly chopped
- ½ green bell pepper roughly chopped
- 3 cloves garlic
- ¼ cup water
- 1.5 teaspoon lemon juice
- ½ cup fire roasted tomatoes
- 2 plum tomatoes
- ⅛ teaspoon Cuban seasoning
A side of greens (optional)
- 2 cups baby kale
- 1 teaspoon garlic crushed
- 1.5 teaspoon coconut oil
Making the plantains
Cut the plantains into ½" rounds. Cut diagonally to get an oval shaped plantain
Preheat oven to 375°
In a bowl, add the coconut oil, sugar, plantains and cumin powder. Mix well
Lay them out on a baking sheet and place in the oven for about 10 minutes or until they have browned
Remove and set aside to cool
For the quinoa
In a pan, add the coconut oil and heat for 30 seconds
Add the onions, green bell pepper and let them soften on medium heat
Add the red beans and Cuban seasoning. Let them cook for about 2 minutes
Add all the other ingredients for the quinoa and mix well. Set aside
For the sofrito
Put all the ingredients for the sofrito into a blender and blend until smooth
In a pan, add the mixture and heat on medium heat for about 5 minutes or until the water has dissipated.
Set aside to let it cool.
To make the greens
In a pan, add the oil and heat on low for 30 seconds
Add the garlic and let it brown
Add the baby kale and let it reduce to half its size before mixing it
Add the salt and cook the greens for 30 more seconds.
Remove it and set aside
Assemble the bowl
Start by putting half of the quinoa mixture on one side of the bowl
Add half of the cooked greens to the bottom right of the bowl
Add half of the sofrito next to the greens
Finally, place half of the cooked plantains in the bowl
Assemble the second bowl and serve immediately
Calories: 1250kcal | Carbohydrates: 206g | Protein: 36g | Fat: 35g | Saturated Fat: 22g | Sodium: 146mg | Potassium: 2503mg | Fiber: 25g | Sugar: 38g | Vitamin A: 2975IU | Vitamin C: 87.9mg | Calcium: 158mg | Iron: 13.1mg