Vegan Cuban Bowls
Savor the rich, Latin flavors in these plant-based protein packed vegan Cuban bowls!
Ingredients
Rice
- 1 cup brown rice, cooked*
Black Beans
- 2 tbsp olive oil (sub avocado oil)
- ½ cup onion, diced
- 1 clove garlic, minced
- ⅓ cup green pepper, diced
- ⅓ cup red pepper, diced
- 1 can black beans, 14 ounce
- ¼ tsp cumin
- ½ tsp salt
- 1 bay leaf
- ½ cup water
Plant-based Picadillo
- 2-3 tbsp olive oil, (sub avocado oil)
- ½ cup onion, diced
- 2 cloves garlic
- ½ cup green pepper, diced
- ½ cup red pepper, diced
- 12 ounces Beyond Beef
- 1 can tomato sauce, 8 ounce
- 1 tsp salt
- ½ tsp cumin
- pinch black pepper
- ½ cup green olives
Instructions
Rice
- Cook rice according to package instructions. Set aside.
Black Beans
- Add oil to saucepan, saute onion until translucent on medium heat, add garlic and saute until fragrant, add green and red pepper, add salt and cumin, mix and sauté until tender.
- Add 1 can of black beans, add 1/2 cup of water (or more if needed), toss in bay leaf, cook on medium heat for about 15-20 min until thickened.
Plant-based Picadillo
- In a sauté pan add oil, sauté onion on medium heat until translucent, add garlic and saute until fragrant, add green and red pepper, add salt, cumin and pinch of black pepper.
- Add the Beyond Beef, sauté until cooked, add 1 can of tomato sauce, sauté for about 10-15 min.
- Assemble bowl adding rice, black beans, picadillo, and add toppings of choice.*
Notes
*Can substitute white rice or quinoa for the base. Cook per package instructions.
*I topped my bowl with diced avocado, cilantro, and plantain chips.
Nutrition
Calories: 585kcal | Carbohydrates: 53g | Protein: 29g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 1455mg | Potassium: 698mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1160IU | Vitamin C: 68mg | Calcium: 167mg | Iron: 6mg