A healthy & hearty Cuban bowl.

Vegan Cuban Bowl

A simple Vegan Cuban bowl made with plantains and Quinoa
Course Lunch or Dinner
Cuisine Cuban
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 bowls
Calories 1250kcal
Author Rini


For the plantains

  • 2 Tbsp coconut oil
  • 2 plantains see notes
  • 1.5 Tbsp coconut palm sugar or about 1 Tbsp of brown sugar
  • 1.5 tsp cumin powder see notes

For the quinoa

  • 1 Tbsp coconut oil
  • 1/2 cup red onions finely chopped
  • 1/4 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 tsp lemon juice
  • 2 tsp Cuban Seasoning
  • cilantro for garnish

For the sofrito

  • 1/4 red onion roughly chopped
  • 1/2 green bell pepper roughly chopped
  • 3 cloves garlic
  • 1/4 cup water
  • 1.5 tsp lemon juice
  • 1/2 cup fire roasted tomatoes
  • 2 plum tomatoes
  • 1/8 tsp Cuban seasoning

A side of greens (optional)

  • 2 cups baby kale
  • 1 tsp garlic crushed
  • 1.5 tsp coconut oil


Making the plantains

  • Cut the plantains into 1/2" 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