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)

SAUCE:

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

Sauce:

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

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

PLATE:

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.

SUPER EASY