Easy Cuban Vegan Bowls with Avocado Ranch Dressing

A hearty, meatless Cuban bowl with creamy avocado dressing.
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 Jamie Silva is the creator, recipe developer and photographer behind A Sassy Spoon—a website for home cooks and food lovers looking for classic comfort foods recipes with a fresh, seasonal, and modern twist. Born and raised from Cuban parents in South Florida, she enjoys developing recipes that evoke memories of her childhood, her rich heritage, and all the foodie adventures she's had along the way.

A delicious hearty bowl, filled with flavor and topped with a creamy avo dressing. 

INGREDIENTS

Dairy-Free Avocado Ranch Dressing

Vegan Cuban Bowls

  • 1/3 cup avocado oildivided
  • 1 large sweet potatodiced small
  • 1 teaspoon smoked paprika
  • 1 green plantainpeeled and sliced in 2” slices
  • 1 cup cooked rice or quinoa
  • 1 can black beans(15 oz) drained and rinsed
  • 1 medium ripe avocadodiced
  • Salt + pepper to taste

METHOD

Make the dressing. To a food processor, add Califia Farms Unsweetened Almond Milk and lime juice. Allow to settle for 30 seconds. Add avocado, yogurt, garlic, dried dill, dried chives, fresh parsley, salt + pepper to taste. Pulse until blended and smooth. Taste and adjust seasonings as needed. If the dressing is too thick for your liking, you can thin it out by whisking a teaspoon of water at a time until desired consistency. Set aside.
In a nonstick skillet, heat 1 tablespoon avocado oil at medium heat. Add diced sweet potatoes, smoked paprika, salt and pepper. Cover and cook for 8-10 minutes until they have softened and are cooked. Covering the skillet with a lid or another skillet will create steam which will cook the sweet potatoes faster. Transfer to a plate.
In a medium deep nonstick skillet, heat remaining avocado oil over medium-high heat. Fry the thick plantain slices for about 5 minutes. Remove and drain on paper towels to absorb the excess oil. Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick. Fry the now smashed plantains for about 5 minutes in the same skillet, until golden brown on both sides. Remove and drain on paper towels. Sprinkle with salt. (You can reuse the olive oil, if you’d like, so no need to discard.)

Assemble your bowl by evenly dividing sweet potatoes, plantains, rice, black beans and diced avocado. Drizzle with avocado ranch and serve. Enjoy!