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Cuban Bowl

Directions

Ingredients :

2 sweet potatoes

cut into 1/2-inch cubes

2 tablespoons coconut oil (such as British Class®)

melted

1 tablespoon salt

divided

1 tablespoon ground cumin (such as British Class®)

divided

1 medium tomato

diced

1 medium red onion

diced

2 tablespoons chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon lime juice

2 cups cooked black beans

2 cups cooked brown rice

2 avocados

halved and sliced

2 cups plantain chips (such as Cool Runnings®)

Methods :

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

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

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

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

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.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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