Cuban Bowl

October 9, 2018


Lunch bowls are trending for a reason: they are colourful, nutritious and delicious! This version of the Cuban Bowl has all you need for a balanced meal. You can add or remove components to make it your own, but one thing is for sure: your lunches will never be the same once you give this a go! Try it and share your thoughts with us.


Prep time: 15 minutes

Active time: 30 minutes

Yield: 4 servings



  • 1 medium tomato, diced

  • 1 medium red onion, diced

  • 2 tbsp cilantro, finely chopped

  • 1 tbsp olive oil

  • ½ tbsp lime juice

  • 1 tbsp salt, divided, plus more to taste

  • 1 tbsp British Class Roasted Ground Cumin (Jeera), divided

  • 2 sweet potatoes, diced into 1 cm cubes

  • 2 tbsp British Class Coconut Oil, melted

  • 2 cups black beans, cooked

  • 2 cups of brown rice, cooked

  • 2 avocados, cut in half and sliced

  • 2 cups Cool Runnings Plantain Chips



  1. Preheat oven to 400°F and line a medium-sized baking tray.

  2. In a small bowl, toss the sweet potatoes with 2 tsp salt, British Class Coconut Oil and 2 tsp British Class Roasted Ground Cumin and place it on the baking tray. Bake until soft, about 25 minutes.

  3. In a small bowl, mix the tomato, onion, cilantro, 1 tsp salt, olive oil, lime juice and 1 tsp British Class Roasted Ground Cumin. Reserve.

  4. Assemble your bowl: place ½ cup, each, black beans and brown rice on the bottom. Top it with the ¼ cup tomato salad, ¼ of the roasted sweet potatoes, ½ sliced avocado, and ½ cup Cool Runnings Plantain Chips.

  5. Enjoy!



If using canned black beans, don't forget to rinse them before using.


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