VEGAN CUBAN BOWLS

Please See Other Recipes

There’s really nothing great about Mondays, is there?

I mean, other than catching up on new episodes of Outlander and Game of Thrones that came out over the weekend.

I gave up cable TV about six months ago, and now I just watch Amazon Prime and Netflix if I’m in the mood to be lazy. I’m usually perfectly content with watching re-runs, but I’m willing to make an exception for these two shows. I have a Starz add-on subscription through Prime (<– SO convenient!) to watch Outlander, and I use the HBO Go app on my phone to watch GoT.

The monthly cost to keep the Starz and HBO subscriptions is probably more than I pay for Prime and Netflix, but I don’t care. I have to get my fix!

Vegan Cuban Bowl - one of my all-time favorite dinners! Brown rice, black beans, fried sweet potatoes and plantains, topped with avocado, pico de gallo, and lime. Perfection!

Weekends are usually way too busy for me to watch new shows as they air, so Monday nights are my catch-up time.

Ingredients

• 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

Instructions

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.
3. ......................................

for full recipes please see : thewanderlustkitchen.com

Tweet