Cuban Rice and Black Bean Bowl with Roasted Plantains
A vibrant Cuban-inspired bowl featuring tender black beans mixed with fluffy rice, topped with golden roasted plantains, fresh avocado, and Roma tomatoes. The sweet caramelized plantains balance the earthy beans while steamed garlic broccoli adds color and nutrition. Perfect for weeknight dinners or meal prep, this satisfying vegetarian bowl brings together traditional Cuban flavors in a modern format. The combination of creamy yogurt, bright cilantro, and zesty lime creates a fresh finish that makes this bowl both comforting and energizing.
Ingredients
- 12 oz broccoli, florets chopped
- 2 cloves garlic, chopped
- 1 Tbsp oil, cooking
- 3 Tbsp water
- 1 Tbsp cilantro, chopped
- 1 avocado, chopped
- 2 Roma tomatoes, chopped
- 1 lime, wedges
- 1 can black beans, drained and rinsed, 14 oz
- plain or Greek yogurt, for serving
- 1 cup white or brown rice, uncooked
- 3 large plantains, peeled and sliced, very dark brownsweet potato1:1year-round
slice and roast similarly
Instructions
- 1
Heat oven to specified temperature
- 2
Brush sheet pan with oil and arrange plantains in single layer
- 3
Brush plantains with more oil and sprinkle with salt
- 4
Bake plantains, turning halfway through, until golden brown
- 5
Heat saute pan over medium heat while plantains roast
- 6
Add cooking oil, then garlic and broccoli to heated oil
- 7
Saute until garlic becomes fragrant
- 8
Add water and cover with lid to steam broccoli until tender
- 9
Season broccoli with salt and pepper
- 10
Reheat rice in microwave if made ahead
- 11
Stir beans into rice
- 12
Divide plantains and rice mixture between serving bowls
- 13
Top with yogurt, avocado, tomatoes, cilantro, and lime wedges
- 14
Serve with broccoli on the side
Tips
Choose very dark brown plantains for maximum sweetness - they should look overripe but will caramelize beautifully when roasted.
Make rice ahead of time for quicker assembly, or use leftover rice reheated in the microwave.
Steam broccoli with the lid on to retain bright green color and tender-crisp texture.
Good to Know
Refrigerate assembled bowls up to 3 days. Store components separately for best quality.
Cook rice and roast plantains up to 2 days ahead. Steam broccoli day of serving.
Serve immediately while plantains are warm. Provide extra lime wedges on the side.
Common Mistakes
Use ripe plantains to avoid bland, starchy flavor - they should be very dark brown.
Don't skip the lid when steaming broccoli to prevent overcooking and color loss.
Substitutions
FAQ
Can I use green plantains instead of ripe ones?
Green plantains will be starchy and less sweet. For best results, wait until plantains are very dark brown and soft to the touch.
How long will leftover bowls keep in the refrigerator?
Assembled bowls keep 2-3 days refrigerated. For best quality, store components separately and assemble when ready to eat.
Can I make this vegan?
Yes, simply omit the yogurt or substitute with coconut yogurt or avocado crema for similar creaminess.