Vegan Cuban Bowl The Wanderlust Kitchen

Arroz Moro (Cuban Black Beans and Rice) Gift of Hospitality

1. Preheat the oven to 425 degrees F. 2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, soy sauce, garlic, oregano, cumin, cayenne, orange juice + zest, and lime juice + zest. Season to taste with salt and pepper. Toss well to evenly coat the chicken.

Vegan Cuban Bowl The Wanderlust Kitchen

Add jalapeño and bell pepper; cook for another 5-7 minutes, until the vegetables are soft. Add garlic; cook for 1 more minute. Add black beans, water, cumin, chili powder, paprika, oregano, pepper, cayenne pepper, and 1/2 teaspoon salt to the skillet. Stir to combine; raise heat to high and bring to a boil.

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Pour into a medium pot with 2 cups water and a pinch of salt. Bring to a boil. Once boiling, cover and reduce heat to low. Simmer for about 12 minutes, until rice is tender and water has been absorbed. Remove from heat, add lime zest, half of the cilantro, and black beans and fluff with a fork. Set aside and keep warm.

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Place on high heat and let it come to a boil. Once boiling, cover and turn down to simmer. Let simmer for 15 minutes or until the water has fully evaporated. Once done, fluff the rice, add butter, salt and the juice of half of a lime. While your rice is cooking, go ahead and make your cuban chicken seasoning.

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How to Make Your Cuban Rice Bowl with Black Beans. Step 1: Cook rice according to package directions and set aside. Step 2: Add olive oil to a large skillet over medium-high heat. Season chicken breasts with salt and pepper to taste. Cook chicken until the cooked through and internal temperature reaches 165 degrees.

Vegan Cuban Bowls Recipe The Wanderlust Kitchen

Return the pan to medium heat and add the diced garlic, cumin and oregano. Cook for one minute and add the salt, orange juice and soy sauce. Cook until the sauce is reduced by half. While the sauce is cooking, microwave the rice and mix with the black beans. Assemble the bowls, each with 1/3 of the pineapple, avocado, rice & beans and chicken.

Vegan Bowl Recipe Bowl Me Over

Cuban Bowl. 1. Toss the sweet potatoes with olive oil, cumin, and salt in a 9-inch pie pan. 2. Place pie pan on baking tray on upper level. Check and flip sweet potatoes halfway through cooking. 3. Meanwhile, combine the tomatoes, cilantro, black beans, and onion with the lime juice in a medium bowl and set in the fridge.

Vegan Bowl Recipe Bowl Me Over

Instructions. For the cuban black beans place a small pot over medium-high heat. Once the pan is hot add oil, diced peppers, and diced onion. Sauté about 5 minutes until they begin to soften. Add in garlic and cook about 30 seconds until fragrant. Add the cumin, black beans, vinegar, bay leaves and salt.

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While rice and plantains cook, heat remaining 1 tablespoon oil in a saucepan over medium. Add jalapeño and 1 cup of the red onion; cook, stirring often, until tender, about 3 minutes. Stir in black beans, water, cumin, and remaining 1⁄2 teaspoon salt; cook until liquid is slightly reduced, 5 to 6 minutes. Divide cooked rice evenly among 4 bowls.

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Divide the rice between 4 bowls. Add desired amount of grilled pineapple spears, grilled chicken tenders, black beans, red onion, tomato slices, avocado, and fried plantains. Drizzle remaining Cuban sauce over the bowls and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Vegan Cuban Bowls The Wanderlust Kitchen

Heat olive oil in a medium pot. Saute chopped onion and red pepper until cooked. Add minced garlic and cook an additional minute. Add half of the black beans along with cumin, oregano, salt, and pepper. Mash beans in pot. If beans are too dry, add chicken stock, 1/4 cup at a time. Add remaining beans. Stir to combine.

Cuban Bowl The Vegan Taste

Instructions. Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes. In a medium pot over medium heat bring the vegetable broth, cumin and salt to a simmer. Pour in the quinoa and whisk together.

Vegan Cuban Bowl The Wanderlust Kitchen

Place in the refrigerator for at least 2 hours; preferably overnight. In a large skillet (preferably non-stick) with a lid, melt the butter over medium-high heat. Place the chicken breasts in the skillet and cook, uncovered for 2 ½ minutes. Flip the chicken over and cook 3 minutes, uncovered. Remove from heat and cover.

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For the plantains. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Peel and slice plantains into 1/2″ pieces and place in one even layer on the baking sheet. Spray or brush with a light coating of olive oil and season with salt. Bake until golden brown on the bottom, 16 to 18 minutes.

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Sprinkle them with salt. Bake for 25-30 minutes, flipping the rounds once halfway through cooking. While the plantains bake, prepare the rice. Heat two teaspoons of the oil in a medium sized pot over medium low heat. Add the rice and toast, stirring constantly, for a few minutes, or until the rice is smelling nutty and fragrant.

Vegan Cuban Bowls Recipe The Wanderlust Kitchen

Add the remaining marinade + 1/4 cup orange juice to the skillet and bring to a boil. Add the 2 tablespoons of butter and cook about 5 minutes or until reduced slightly. Stir in some chopped cilantro if desired. To serve, divide the quinoa among bowls. Top with chicken, black beans, mangos and bananas.