Loaded Cubano Bowls With Spiced Plantains & Marinated Mushrooms

Wow! Just wow! These Cuban inspired grain bowls are absolutely fantastic. These are loaded with a perfect mix of protein, carbs healthy fats, and even some clean probiotics from the coconut yogurt. I especially love this recipe because it includes many individual mini recipes inside. Guaranteed to keep you fueled and ready for the day ahead. Meal prep this before hand for a loaded pack lunch that all your coworkers will be jealous of. Or make this for yourself fresh at home that will have your tastebuds screaming for more!

Cuban food usually has lots of tropical ingredients like mango and fruits, lots of starching foods like plantains, and lots of rice and beans that make their food culture so unique and delicious. Unfortunately though, Cuban food is loaded with pork products and dairy, so I wanted to create a dish that represented the culture but with a more sustainable, eco friendly, and humane plant based twist. I recently came across fresh plantains and mangos, which gave me this inspiration for this amazing loaded grain bowl.

This recipe is made with low budget, wholesome, clean ingredients that are all gluten free, dairy free, soy free, and unrefined sugar free too! No matter what your allergies are, you can still find wonderfully yummy recipes like this one that would satisfy any professional chefs’ palette. Enjoy!

---

Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?

Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.

Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!

Serves 2-3 people

The Goods:

For the grains:

• 1 cup quinoa grain

• 2 cups veggie broth

For the plantains:

• 2 plantains, peeled and sliced

• 2 tbsp Big Tree Farms coconut sugar

• 1 tbsp olive oil

• 1 tsp coriander

For the salsa:

• 1 mango, diced

• 1 avocado, diced

• 1/4 red onion, diced

• 1/4 cup minced cilantro

• 1 lime, squeezed

• 1/2-1 tsp salt

For the king oyster mushrooms:

• 3-4 large king oysters, sliced in half lengthwise

• 2 tbsp Big Tree Farms coconut aminos

• 1 tsp coriander

• 1/4 tsp cayenne

For the black beans:

• 1 can black beans, drained and rinsed

• 1 tsp garlic powder

• 1 tsp olive oil

• 1/2 tsp black pepper

For the Dijon Sauce:

• 1/4 cup unsweetened coconut yogurt

• 3 tbsp dijon mustard

• 1-2 tbsp filtered water (more for thinner sauce, less for thicker)

For the Garnish:

• 1 tbsp cilantro, minced

The Method:

1. First, preheat your oven to 400, then get your grains going. Grab a small sauce pan with a lid, add your quinoa and veggie broth. Uncovered, bring grains to a boil on high heat, once boiling, cover with a lid and turn heat to a low simmer for 18 mins. Once done, remove from heat and keep covered until time to eat.

   Tip: Don’t open or peak at the grains while cooking, the steam will escape which helps with the cooking process. Just turn on low and slow, and set a timer so you don’t forget about it.

2. Now add your sliced plantains into a large mixing bowl with olive oil, coconut sugar, coriander, and toss until they are fully coated. Place plantains evenly spaced onto a baking sheet lined with parchment paper or a silicone silpat. Bake for 20-25 minutes at 400, and flip/shake halfway through. Once done, set aside to cool.

3. Next up, add your mushrooms into a small bowl with coconut aminos, cayenne, coriander, toss and marinate for at least 20 minutes. Set aside until later.

4. By now, you have your grains cooking, the plantains are baking, and your mushrooms are marinating. You got this! Have timers set, it helps.

5. Grab a medium sauté pan and add your black beans, garlic powder, olive oil, black pepper, and sauté on medium high heat for 5-8 minutes. Once beans are softer and fully cooked, remove from heat and keep warm with a lid over the pan.

6. Check your grains and plantains to make sure everything isn’t overcooking. Now time for the salsa! Into a large mixing bowl add mango, red onion, avocado, cilantro, lime juice, salt, and stir until fully mixed. Set aside.

7. By now everything should be done cooking and cooling off, except the mushrooms that are still marinating. In the same pan you used for cooking the black beans or on a cast iron skillet, turn the heat on medium high. Once hot, add your king oyster mushrooms face down and sear for about 3-5 minutes. After about 2 minutes, flip over and pour extra marinade over searing mushrooms. This should make it start bubbling around everything, this is a good thing. As the mushrooms become caramelized and golden brown, remove from pan/cast iron, and place back into empty marinating dish.

8. Lastly, grab a mason jar and add your coconut yogurt, dijon mustard, water, and stir with a spoon until fully mixed. Add more or less water to get desired consistency. I like it thinner so I can drizzle the dressing, but you choose.

9. Grab your serving bowls, add a large spoonful or two of quinoa to the bottom of each bowl. Next, add all your garnishes into tiny piles around the bowl. Start with a spoonful of the cooked black beans, then 3-5 slices of cooked plantains, a spoonful of salsa, 2-3 halves of cooked king oyster mushrooms, a generous drizzle of dijon dressing over the top, and garnish with a few leaves of cilantro.

10. Enjoy immediately! This one is a keeper.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

---

Want more? Check out our YouTube channel!