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The Latin Bowl

Vegan, Gluten Free, Soy Free
Serves 4
Prep time: 45 minutes
Cost: $15.00*

1 1/2 cups brown rice
2 cups black beans
2 plantains
2 medium sweet potatoes
2 tbsp coconut oil, divided
Bunch of cilantro
2.5 cups vegetable broth
1 cup organic baby spinach leaves
2 tbsp chili powder
1 tbsp cumin
½ tsp salt

Avocado Aioli:
Juice from 1 lime
1 Avocado
Handful of cilantro
Water to get the blade moving
1 tbsp Nutritional yeast


In a blender, combine cilantro, vegetable broth and spinach leaves. Blend together until smooth.  Pour into a medium pot and add rice.  Simmer until all liquid is gone.  

Chop sweet potato and place in a sauté pan with 1 tbsp coconut oil. Saute until sweet potato softens.  Push the sweet potato to one side of the pan and melt the remaining coconut oil in the other side.  Add chopped plantains and sauté until they carmelize.

Meanwhile, drain and rinse beans (or cook beans if they are dry).  Pour into a small pot and add chili powder and cumin to black beans and stir to combine.  Heat until warm.

When rice, sweet potato, plantains, and beans are done, place a large spoonful of each into a bowl.  Top with avocado aioli to serve.

*The cost of all my recipes will depend on the season and expense of produce at that time.  I don't expect the cost to be any higher than the price I list above.

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