Cuban Bowl

Lunch bowls are trending for a reason: They are colorful, nutritious, and delicious! This version of the Cuban bowl has all you need for a balanced meal. You can add or remove components to make it your own, but one thing is for sure: Your lunches will never be the same once you give this a go!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 701 Calories

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 2 cups cooked brown rice
• 1 medium red onion, diced
• 1 medium tomato, diced
• 1 tablespoon salt, divided
• 2 avocados, halved and sliced
• 2 sweet potatoes, cut into 1/2-inch cubes
• 2 tablespoons coconut oil (such as British Class®), melted
• 1 tablespoon ground cumin (such as British Class®), divided
• 2 cups cooked black beans
• 2 cups plantain chips (such as Cool Runnings®)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a medium-sized baking sheet with parchment paper.

Step 2

Toss sweet potatoes, coconut oil, 2 teaspoons salt, and 2 teaspoons cumin in a bowl. Transfer to the prepared baking sheet.

Step 3

Bake in the preheated oven until soft, about 25 minutes.

Step 4

Mix tomato, onion, cilantro, olive oil, lime juice, 1 teaspoon salt, and 1 teaspoon cumin together in a bowl. Set tomato salad aside.

Step 5

Place 1/2 cup black beans and 1/2 cup brown rice in the bottom of each of 4 bowls. Top with 1/4 cup tomato salad, 1/4 of the roasted sweet potatoes, 1/2 a sliced avocado, and 1/2 cup plantain chips.