1large ripe plantainpeeled and thickly sliced ( 1/4 inch)
sea salt to taste
2cupscooked quinoa
Instructions
Pineapple Salsa
Mix the ingredients for the pineapple salsa together in a bowl. Set aside and allow the flavours to meld together until ready to use.
Black Beans
In a pan over medium high heat, heat the ½ tablespoon coconut oil. Add the black beans, cumin, garlic powder and onion powder, stirring to combine with the black beans. Season with salt and pepper to taste. Lower the heat and allow everything to cook together for about 5 minutes. Remove from heat and stir in the chopped cilantro. Set aside
Plantains
In a pan over medium high heat, heat the coconut oil. Add the plantain slices to the oil and pan fry on each side for about 4 minutes or until golden brown. Remove the heat and season with sea salt. Set aside.
Quinoa Bowl
Add ½ cup cooked quinoa, ½ cup seasoned black beans, ½ cup pineapple salsa and ¼ fried plantains slices to each bowl. Feel free to mix and match and increase or decrease any quantities that you want, and enjoy!
Notes
This recipe is gluten free and vegan. You can make everything at the same time, or at different times and just use the same pan after each portion is cooked. Remember to use a sweet pineapple and a very very ripe plantain.
HOW TO STORE CUBAN QUINOA BOWL
If you want to prepare this bowl ahead of time, I recommend preparing all the ingredients ahead of time for prep in separate tupperware containers, so that you can just reheat them put the entire bowl together. You can make the bowl a day in advance then eat it, but I wouldn’t recommend keeping it together for longer than that.
If you’re making this for lunch, just assemble it all together the morning of, or in a mason jar.