It seems like make your own “bowl” restaurants are becoming the rave and for good reason. You can many times choose from a variety of add ins of fresh or cooked veggies, greens, grains and proteins. It’s delicious, nutritious and everything is one bowl.
To be honest, I love ethnic food and even more so since beginning my plant based journey in 2014. However, cuban flavors have eluded me. I didn’t know what to do with a plantain but I was intrigued with finding out more. So, I am a total newbie with this culinary ethnicity.
But I must say, this bowl turned out to be super fast and easy (two requirements for dinner if you make your rice beforehand) and so delicious. I have had this bowl for dinner for the last four nights. Since I am usually good for about two leftover helpings before I get tired of it, to go four nights must be saying something! My taste buds feel this is comforting and good, yet distinctly different.
To me this dish is…
Savory with a kick of pow from the garlicy greens (optional garlic that is), mildly sweet from the plantains, and oh so comforting from the beans, rice and sweet potatoes.
There’s so much nutrition packed in here, that you will feel fantastic after dinner.
And you carb-o-pho-bics, yes you know who you are! This bowl is full of fiber and good for you carbs, so relax and get energized.
Fast and easy to assemble once the rice, plantains and sweet potatoes are roasted.
Optional Chichurry sauce to finish bowl off with.
3 very ripe plantains ( look for lots of brown spots), peeled and sliced into medallions
6 cups baby greens, any kind
3 cloves fresh garlic, minced
2 medium sweet potatoes, peeled and chopped
2 cans black beans, drained and rinsed well
2 cups brown cooked basmati rice, (cooked according to package directions)
Spice mix: 1 tablespoon each of ground coriander, cumin, smoked paprika,
salt and pepper to taste
cilantro to garnish
1 cup veggie broth
Chichurry sauce: optional
1 cup each of chopped fresh parsley, cilantro
1 tablespoon cumin
1 teaspoon celtic salt, pepper to taste
juice of 1 lime
1 tablespoon agave
1/2 cup water
3/4 c virgin olive oil
Preheat oven to 375 degrees F.
On two separate cookie sheets lined with parchment or baking liner, spread the slices of plantains on one sheet and the chopped sweet potatoes on the other. Pour about 1 heaping tablespoon olive oil into the palm of your hands and coat the veggies well on each cookie sheet. Salt and pepper each sheet.
Roast for about 20 to 25 minutes or until each are tender when forked.
While roasting, take a large frying pan or iron skillet and coat with a very small amount of olive oil or lightly cooking spray. Add the garlic and cook on low. Do not brown. Add the greens and toss lightly. Salt and pepper. Set aside.
In small pan, add the drained black beans, veggie broth, and spice mix. Taste for seasoning ( may have to add extra salt if too bland). Cook on medium low to low boil then reduce heat to low. Allow the flavors to really get into the beans. Turn off heat and cover. Set aside.
Make the chichurry sauce (the WOW factor!):
put all of the sauce ingredients into a high speed blender and blender for a few minutes until completely silky smooth. Taste for seasoning.
Assemble the bowls:
Add rice on one side, beans on the other, then the greens, top with the sweet potatoes and plantains.
Add some cilantro for garnish and a drizzle of chimichurry sauce.
Make batches of rice ahead to save cooking time.
Make the Chimichurry sauce ahead and use for tacos, taco salads, other bowls, etc.
Any left overs are good for at least 4 to 5 days and reheat in microwave deliciously.
- Category: Cuban/Southwest