A hearty and healthy bowl with Cuban Black Beans, roasted sweet potatoes, fresh pico de gallo and homemade plantain fries. Vegan and gluten-free!
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 1/4". Heat 2 tbsp 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.
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.