Vegan Cuban Bean and Roasted Vegetable Bowl
No oil; no fat....just delicious fresh ingredients packed in one bowl

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Vegan Cuban Bean and Roasted Vegetable Bowl

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Adjust Servings:
Pressure Cooked Cuban Black Beans
2 cups, dried; soaked overnight or 2 cans rinsed and drained Black Beans
3 cups; plus water for soaking Water
1 large diced Yellow Onion
1, seeded and diced Green Pepper
4 cloves, minced Garlic
1 Tablespoon Cumin
1/4 cup chopped Cilantro
3 Tablespoons White Vinegar
1 teaspoon, optional Sugar
1 pinch each Salt and Pepper
3 cloves garlic, minced Garlic
2 teaspoons Chili Powder
2 teaspoons Smoked Paprika
1/4 cup Organic Vegetable Broth
1 small, cut into slivers White Onion
2, sliced into strips Carrots
1 medium, cut into bite died pieces Zucchini
Cold Ingredients
1/2 head, shredded Romaine Lettuce
10-12, sliced Grape Tomatoes
1,sliced thin Avocado
1 handful, chopped Cilantro
1; cut into wedges Lime
1/4 cup Organic Vegetable Broth
1/4 cup Lime Juice
2, chopped Green Onions
1 clove Garlic
1 teaspoon Pure Maple Syrup
1 pinch each Salt and Pepper
Brown Rice
1 cup Long-Grain Brown Rice
2 cups Water

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Looking for a spicy vegan Cuban dish without any of the fat and calories usually in Cuban food? Try a flavorful Cuban bowl with all your favorite vegetables.

  • Varies
  • Serves 4
  • Medium


  • Pressure Cooked Cuban Black Beans

  • Vegetables

  • Cold Ingredients

  • Dressing

  • Brown Rice



Cuban food has incredible flavors and spice. Simple black beans can be transformed into scrumptious cuban black beans by simply adding a few spices and vegetable broth.

When preparing a bowl, the combination of ingredients creates a culinary masterpiece. In order to choose the right ingredients, I consider who I am cooking for, as well as, what naturally  goes together. When I cook with spices, I like to counter the spices with cooling ingredients like fresh tomatoes, lettuce, and avocado.

In order to make a refreshing dressing, fat and oil isn’t necessary. Instead, think about the natural ingredient that blend well to compliment the ingredients you plan to dress. This particular dressing is for the cold ingredients in the bowl; the lettuce, tomatoes and avocado. The dressing bathes the lettuce but also seeps into the rice that shares the base of the bowl.

The cuban beans, sautéed vegetables and roasted sweet potato each possess their own unique flavors, which compliments the entire bowl.

Although we LOVE the ingredients I chose, feel free to choose your own vegetables and spices you prefer. Recipes are made to be changed to suit your own tastes. I just share my take; you run with your version.

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Pressure Cooker Cuban Black Beans

Add onions and peppers and cook until translucent.
Add garlic, spices, and cilantro.
Add white vinegar and sugar.
Add 3 cups of water to the pressure cooker.
Add beans.
Close and lock lid.
Bring pressure to high heat.
Cook 25 minutes at HIGH pressure.
Release pressure using the natural release method.
Remove half the beans and liquid.
Place removed half in a high speed blender and puree.
Pour back into the other half of beans and stir.


Rice in a rice cooker

Using the measuring cup that comes with the rice cooker, pour two measuring cups full of brown rice.
Add water to line #2 on the rice cooker.
Close and lock top.
Turn rice cooker on and select the brown rice setting.
It cooks for 90 minutes.
In the meantime, prepare the vegetables and dressing.
*You may also use brown rice made on the stove, or pre-made rice to cut the preparation time.

If making in a pan; it is one part rice to two parts water.
Bring to a boil, cover and reduce heat.
Simmer for 35 minutes.
Remove from heat. Leave for 10 more minutes.


Roasted Sweet Potatoes

Pre-heat oven to 400 degrees.
Cut sweet potato, skin on, into similar bite sized pieces.
Place on a baking sheet lined with parchment paper or a silicone mat.
Make a single layer of sweet potatoes on the pan.
Sprinkle with salt and pepper.
Cook for 30 minutes until browned.


Sautéed Vegetables

In a medium skillet over medium heat, begin with minced garlic and onions.
Sauté until translucent.
Add zucchini and carrots.
Add garlic, chili powder, paprika, salt and pepper.


Prepare cold vegetables

Chop 1/2 head of romance lettuce.
Slice 10-15 grape tomatoes.
Slice avocado into thin slices.
Chop a handful of cilantro.


Dressing for Lettuce

Combine vegetable broth, lime juice, scallions, garlic, salt and pepper in a cup sized blender.
Toss the chopped lettuce in the dressing and place in half of the bowl.


Bowl Assembly

Choose a board bowl.
In half the bowl, fill with lettuce tossed with dressing.
In the other half of the bowl, fill with brown rice.
Place ingredients in the bowl in four sections:
1). Cuban Beans
2). Roasted Sweet Potato
3).Sautéed Vegetables
4). Avocado
Add fresh tomatoes and cilantro to the center.
Serve with a wedge of lime.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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