Cuban Rice and Beans

A hearty and healthy bowl with Cuban Black Beans, roasted sweet potatoes, fresh pico de gallo and homemade plantain fries. Vegan and gluten-free!

5 from 3 votes

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Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: servings

Calories: 645kcal

Author: Sarah McMinn

Ingredients

You will need

1 cup uncooked brown or white rice
Plantain Fries, recipe follows
Pico de Gallo, recipe follows
1 medium sweet potato
2 tablespoon avocado oil
1 15 oz can or 1 ½ cup cooked black beans
½ tsp. cumin
pinch of salt

Plantain Fries

2 large plantains
2 tablespoon olive oil
½ teaspoon cumin
salt & pepper

Pico de Gallo

2 large tomatoes seeded and diced
½ medium red onion diced
¼ cup of cilantro minced
1 tablespoon lemon or lime juice
1 jalapeno seeded and minced
salt to taste

Additional Toppings (Optional)

1 large avocados, cubed
cilantro
hot sauce
fresh lime
vegan sour cream

US Customary - Metric

Instructions

Cook the rice according to package directions. Let simmer while preparing the rest of the dish.
To make the plantain fries, preheat the oven to 400F. Thinly slice the plantains and place them in a bowl. Add olive oil, cumin, and salt and pepper and stir to coat. Place in a single layer on a parchment-lined baking sheet and bake 20 minutes, flipping once.
Pico de Gallo: simply combine all the ingredients in a small bowl. Refrigerate until ready to use.
Slice the sweet potato into ¼". Heat 2 tablespoon of oil in a large cast-iron skillet and sauté the sweet potatoes until lightly browned and cooked all the way through (about 3 minutes per side)
Stir together black beans, cumin, and salt in a small saucepan over medium heat. Cook for 3-5 minutes until beans are heated all the way through.
To assemble place a big scoop of rice in the bottom of each bowl. Add black beans, plantain fries, sweet potatoes, Pico de Gallo, and avocado. Top with any additional toppings your heart desires and serve.

Notes

Serving and Storing - Serve these bowls immediately with cilantro, lime, and hot sauce. Store leftovers in the refrigerator for up to 3 days. Pico de gallo can be stored for up to 5 days. The plantains and sweet potatoes do not store well and should not be made in advance.

Nutrition