A healthy and hearty Vegan Bowl Recipe. It's full of cuban flavors and ripe plantains. Served over a side of quinoa with red beans with a homemade sofrito. Perfect Meatless meal any day!
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Why you'll love this recipe
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- coconut oil
- plantains
- coconut palm sugar or brown sugar
- cumin powder
- red onions finely
- green bell pepper
- quinoa mixed
- red beans
- lemon juice
- Cuban Seasoning
- cilantro
- garlic
- fire roasted tomatoes
- plum tomatoes
- Cuban seasoning
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
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 peppers 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.
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
FAQ's
One of the most popular entrees in Cuban cuisine is a shredded beef stew called ropa vieja.
A typical lunch in Cuban is a Cuban sandwich - a grilled ham sandwich with pickled, cheese and mustard - delicious!
Start the day with a breakfast of tostada and an espresso coffee.
Variations
- Yummy swaps for this bowl include brown rice, cooked sweet potatoes, black beans and whole grains - it's a great way to add more plant based delicious to your diet!
- Crispy tofu would be a great substitute for the plantains.
- Adding roasted veggies like brussels sprouts, cherry tomatoes or butternut squash, to your bowl is a great addition!
Related recipes
- Love those plantains? Be sure to try this Fried Plantains with Tomato Gravy.
- Vegetarian Buddha Bowl - filled with loads of crunch this is another great veggie bowl and a yummy quick lunch.
- Healthy Superfood Salad - speaking of crunch this is one tasty salad!
- Roasted Tomato Soup - super rich, this soup is easy to make and delicious!
- Pepper Stew - this vegetarian stew is rich and delicious!
Vegan Cuban Bowl
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
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Don't worry, we'll never share your email.Recipe backstory
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 six 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!
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".
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 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.
Thank you Rini for stopping by to share this new culinary flavor with us!
