CUBAN BOWL
MAKES 2 SERVINGS
INGREDIENTS
INSTRUCTIONS
1 sweet potato, peeled and cut into 1-inch
cubes
1 tbsp olive oil
1 tsp cumin
1/2 tsp salt
1/4 cup diced tomato
1/4 cup chopped cilantro leaves
1/4 cup diced white onion
1 tsp freshly squeezed lime juice
1 large ripe (black) plantain
2 tbsp. vegetable oil
1 (12 oz.) can black beans, rinsed and drained
2 cups cooked brown rice
1. Toss the sweet potatoes with olive oil, cumin, and
salt in a 9-inch pie pan.
2. Place pie pan on baking tray on upper level. Check
and flip sweet potatoes halfway through cooking.
3. Meanwhile, combine the tomatoes, cilantro, black
beans, and onion with the lime juice in a medium
bowl and set in the fridge.
4. Peel ripened plantain. Cut into 1/2 inch slices.
5. Place oil and plantain slices into a new 9-inch pie
pan on baking tray on upper level. Flip plantain
slices halfway through.
6. Once the sweet potatoes have finished cooking,
assemble the bowls. Divide all of the ingredients
equally between the two bowls starting with the
rice, then beans, sweet potatoes and plantains,
then topping with the fresh pico de gallo mix.
Nutrition Facts Per Serving:
Calories: 632
|
Fat: 25 g
|
Cholesterol: 0 mg
|
Sodium: 1609 mg
|
Carbohydrate: 110 g
|
Protein: 23 g
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