Description
A vibrant and hearty Cuban Bowl recipe featuring savory mojo pork, flavorful black beans simmered with spices, fluffy brown rice, and sweet fried plantains. This dish brings together classic Cuban flavors in a wholesome, easy-to-make meal perfect for lunch or dinner.
Ingredients
Scale
Produce
- 2 limes, cut into wedges
- 1 bunch cilantro, chopped
- 3 ripe bananas (plantains can be substituted)
- 1/2 large red bell pepper, seeds and ribs removed, chopped
- 1/2 large yellow onion, finely chopped
- 4 large cloves garlic, minced
Pantry
- 2 tablespoons coconut oil
- 1 tablespoon extra virgin olive oil
- 1½ teaspoons ground cumin
- 2 (15-ounce) cans black beans with liquid
- 1 tablespoon red wine vinegar
- 2 bay leaves
- 1½ teaspoons Kosher salt, or to taste
- 2 cups cooked brown rice
Protein
- 2 cups mojo pork (prepared and cooked pork marinated in mojo sauce)
Instructions
- Prepare Black Beans: Heat a small pot over medium-high heat and add the olive oil. Once hot, add the chopped red bell pepper and onion. Sauté for about 5 minutes until they begin to soften. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the ground cumin, canned black beans with their liquid, red wine vinegar, bay leaves, and kosher salt. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 to 15 minutes, stirring occasionally to blend flavors.
- Fry Plantains/Bananas: Cut each banana into thirds and then slice each piece lengthwise in half. Heat a skillet over medium heat and add the coconut oil. Once the oil is shiny and hot, add half of the banana pieces in a single layer, making sure they don’t touch. Cook for about 3 minutes or until golden brown, then flip and cook an additional 3 minutes. Transfer the fried bananas to a paper towel-lined plate to drain and keep warm. Repeat the process with the remaining bananas, adding more coconut oil if needed.
- Warm Pork and Rice: If needed, gently warm the mojo pork and cooked brown rice until heated through.
- Assemble Cuban Bowls: In each serving bowl, layer cooked brown rice, black beans, and mojo pork. Top with the fried bananas, freshly chopped cilantro, and a lime wedge for squeezing over the dish. Serve warm and enjoy the perfect balance of savory, sweet, and tangy Cuban flavors.
Notes
- If plantains are available, they can be used instead of bananas for a more authentic Cuban flavor.
- Mojo pork can be prepared in advance or bought pre-cooked for convenience.
- Adjust the amount of salt based on taste preference and the saltiness of the pre-cooked pork.
- The black beans can be mashed slightly for a creamier texture if desired.
- Using brown rice adds nuttiness and fiber, but white rice can be substituted if preferred.
