Cuban Bowl

First of all, I don’t cook with peppers or any sort of chilies. They aren’t in my wheelhouse and I’m not particularly keen on them, to begin with. But I love a good Cuban bowl like the next girl and thought I’d better give it a shot since it’s an awesome plant-based meal I often get when I’m out and about. The only thing “complicated” (of which it isn’t complicated in the least) is the jalapeno sauces for this of which I went super easy on because I am inexperienced. I could have gone far further with this, but it was good anyway.

What you’ll need

Black Beans (1 cup)

Arugula (1 cup)

Avocado (1/2

Jasmin Rice (1-cup)

Red Onion (1/4 cup)

Seitan/Field Roast/Tempeh/a protein (all on you)

Fresh Cilantro (to taste)


Spinach (2 cups)

1-2 Jalapenos (choose your heat)

Walnuts (small handful)

Salt/Pepper (to taste)

Olive Oil (1 tbsp)

Water (2tbsp)

Make It

Cook rice according to directions

Simmer Black Beans with red onion


Combine spinach with olive oil, water, jalapenos, and walnuts.

Blend until the preferred consistency. (add water to make it more liquid)


Jasmin Rice – Black Beans – Arugula – Avacado

Top with sauce and cilantro

*To make this more like a Cuban breakfast for vegetarians, add one or two eggs.