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    Home » Recipes » Vegetarian and Vegan

    Vegan Cuban Bowl with Plantains

    Published: Sep 26, 2017 · Modified: May 1, 2020 by Bowl Me Over · 16 Comments

    A simple Vegan Cuban bowl made with plantains and Quinoa
    Jump to Recipe Print Recipe

    Vegan Cuban Bowl with Plantains

    A healthy and hearty Cuban bowl made with ripe plantains. Served over a side of quinoa with red beans and homemade sofrito. Perfect Meatless Lunch any day.

    Today I am honored to have my very good friend, accomplished recipe developer and fellow blogger Rini from Healing Tomato stop by to share a delicious recipe with you!

    I've known Rini for about three years. She's a tech kinda gal loving the world of food and food blogging. I'm pretty sure I've asked her every question under the sun regarding blogging. She is kind and patient enough to slow down and explain it in a way that even I can understand it!

    Thank you Rini for stopping by to share this new culinary flavor with us!

    Perfect Meatless Lunch any day.

    A hearty Cuban bowl with Plaintains, served over a side of quinoa with red beans and homemade sofrito.

    Hello readers of Bowl-Me-Over. I am delighted to get to know you and share my recipes. Debra has always praised her readers, so, I know I am in good company.

    Today, I want to share my recipe for a Cuban bowl that is vegan and delicious. I wanted to make sure that it was easy to make and you don't have to spend hours in the kitchen making it.

    Being in Florida, I have been exposed to a huge Latin population. It has been an amazing cultural experience for me and I have come to learn so much about their flavors.

    Their their zest for life and food has made a huge impact on me. Everything they do and make has definitely seeped into my cooking style (in a very good way). I find myself eavesdropping on conversations in the supermarket or in big box stores.

    They are always talking about what they are making for dinner or what they are going to feed their guests. I have found that "Arroz con pollo" is a family favorite and even "Arroz con frijoles".

    Vegan Cuban Bowl

    A simple Vegan Cuban bowl made with plantains and Quinoa.

    On a recent trip to a local Spanish grocery store, I heard two women talk about Picadillo. I couldn't break out my phone fast enough and google it. I think I must have stood for 30 minutes in the same spot as I read all these amazing things about this Cuban staple.

    I was so fascinated by this dish that I immediately began experimenting on a vegan version of it. After a few recipe fails and lots of dirty dishes, I am happy to say that I came up with a delicious vegan Cuban picadillo version

    I have to say that the final dish just made me lick my plate.

    Ever since then, I have become obsessed with making Cuban food. This Cuban bowl is just my latest obsession. Plantains are a big part of Cuban food, so, I thought I would include it in this recipe.

    I can't wait to try this delicious Cuban Bowl!

    Quinoa and red beans lighten up this delicious bowl!

    I thought you might like quinoa and red beans instead of the rice and beans. It is lighter so that makes it just right for lunch.

    I hope you like this recipe and please feel free to let me know what you think of Cuban food.

    More delicious vegan and vegetarian recipes I know you'll love!

    • Red Rice Thai Wrap #MeatlessMonday
    • Easy Vegetarian Buddha Bowl with Creamy Lemon Vinaigrette
    • Healthy Superfood Salad
    • Roasted Tomato Soup
    • Pepper Stew
    A healthy & hearty Cuban bowl.
    Print Recipe Pin Recipe
    5 from 7 votes

    Vegan Cuban Bowl

    A simple Vegan Cuban bowl made with plantains and Quinoa
    Prevent your screen from going dark
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Lunch or Dinner
    Cuisine: Cuban
    Servings: 2 bowls
    Calories: 1250kcal
    Author: Deb Clark
    As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    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

    Instructions

    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

    Nutrition

    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
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    Delicious and hearty Cuban Bowl

    What's for dinner tonight? How about a healthy and hearty Cuban bowl made with ripe plantains. A guest post from Healing Tomato!

    For more delicious meals in a bowl head click here!

    « Grandma Cochrane's Homemade Pecan Sandies Recipe
    Cheesy Vegetable Soup »

    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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