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
Preheat oven to 400°F and line a medium-sized baking tray.
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.
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.
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.
If using canned black beans, don't forget to rinse them before using.