My Vegan Cuban Buddha Bowl

vegan cuban bowl5(Somebody couldn’t wait to dig in!  Is THAT not the sweetest little hand you’ve ever seen?!)

This Vegan Cuban Buddha Bowl is the BEST thing I’ve eaten all week!  I created this recipe in an effort to get ready for a 4-day-get-a-way to Cuba with the Mister.  Yes, you read that right… We are in fact escaping by ourselves for FOUR WHOLE DAYS.

Like, four days with no baby by ourselves.  I’ve NEVER left her over night in the 21 months she’s been alive.  And I think I’ve only left her with grandparents a total of 3 or 4 times.  Yes, I have trust issues.  I’m one of “those” mamas that doesn’t like to leave my baby for any reason whatsoever. Where ever I go, she goes.  It’s just how we roll.  She’s happy, I’m happy!  I’ve been so blessed to be able to stay home with her and build such a special bond.  Leaving her for a few days is going to be hard, but having some much needed R&R with my love is definitely needed right now.  So, if you understand my dilemma of letting go (for the first time) for a few days and you just so happen to think about me…please say a little prayer for me! 🙂

Let’s move on to the food… This looks like a lot of work, but really it comes together quite easily and pretty fast too!  I didn’t add my rice recipe, but you can find it right HERE.  I know Coconut Rice is not a very “Cuban” dish… BUT… it’s the only way I like to eat rice.  AND… Gaby LOVES it.  So, it was a win-win for me.  Make the rice however you want!  And if you are making MY rice, get that going FIRST!  It takes the longest to cook.  Follow the outline below – it’s exactly how I made it and it comes together perfectly.

vegan cuban bowl4

My Vegan Cuban Buddha Bowl

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Perfect for a Meatless Monday dinner!

Pico de Gallo:

  • 1 cup chopped organic cherry tomatoes
  • 2 – 3 tbsp finely chopped purple onion
  • 2 -3 tbsp chopped cilantro
  • 1 finely chopped jalapeño (take the seeds out if you don’t want it to be too spicy)
  • juice of 1/2 lime (or a whole lime if your lime isn’t very juicy)
  • salt and pepper to taste

Black Beans:

  • 1 – 15oz can organic black beans, rinsed and drained
  • 1/4 cup water
  • 1 tsp cane sugar
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • salt and pepper to taste

Sweet Potatoes:

  • 1 large organic sweet potato, diced
  • 1 – 2 tbsp olive oil
  • 1/2 onion, chopped
  • salt and pepper to taste


  • 1 large plantain, sliced on the diagonal
  • 1 – 2 tbsp olive oil
  • season with salt and pepper

Direction for Pico de Gallo:

  1. Throw everything into a bowl, mix well, let it get happy!
  2. Set aside until everything else is ready.

Directions for Black Beans:

  1. Throw everything into a small saucepan on medium heat.
  2. Let it cook for a few minutes, then reduce the heat to low until you’re ready to eat.

Directions for the Sweet Potatoes:

  1. In a medium saute pan on medium-high heat, add the oil and let it get hot – then add the onion and cook for a few minutes.
  2. Next, add the potatoes and let them saute for about 10 minutes.  Season to taste.

Directions for the Plantains:

  1. In a medium saute pan on medium heat, add the oil and let it get hot.
  2. Add the sliced plantains and let them brown on each side – careful not to let them burn.  They cook fast!

vegan cuban bowl3


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