Vegan Cuban Bowls

Vegan Cuban Bowls are perfect for Meatless Monday, or anytime you’re craving a healthy meal. Make it from scratch, or speed things up by using canned beans, microwaveable brown rice, and store-bought pico de gallo.


For the Pico de Gallo

  • 1 cup diced tomato
  • 3 tablespoons chopped cilantro leaves
  • 3 tablespoons finely chopped red onion
  • 1 tablespoon minced jalapeno
  • 1/8 teaspoon salt

For the Vegan Cuban Bowls

  • 2 tablespoons coconut oil, divided
  • 2 cups cubed red sweet potato (yam)
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1 large ripe plantain
  • 1 (14.5-ounce) can low-sodium black beans, drained and rinsed
  • 3 cups cooked brown rice
  • 1 avocado, sliced
  • Lime wedges


  1. Combine the tomatoes, cilantro, onion, jalapeno, and 1/8 teaspoon salt in a medium bowl. Toss well and set aside to let the flavors come together.
  2. Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then peeling off each side of the peel in sections. Slice the plantain crosswise on an angle into coins.
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