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

 

Ingredients

  • 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

 

Directions

  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!

 

Tip

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

 

Share on Facebook
Share on Twitter
Please reload

Recent Blog Posts

November 6, 2019

October 29, 2019

October 15, 2019

October 8, 2019

September 24, 2019

September 18, 2019

September 17, 2019

September 12, 2019

September 11, 2019

Please reload

Facebook Feed
Follow Us