Cuban Kale Bowl



I love bowls of mixed grains and beans. The one I created for my family tonight is inspired by my favorite Monk’s Bowl from the local vegetarian restaurant, Green and one of my favorite vegan bloggers, Heather Crosby from Yum Universe.

For each bowl add….

  • 1 Cup pinto beans
  • 1 Cup cooked quinoa
  • 1 Cup kale salad
  • 2 Tb pepper “aioli”
  • 3 slices fried plantains

Beans – I cook big batches of pinto beans and then freeze them. I pull them out a day before I need them and let them defrost in the refrigerator. Canned beans would work just as well here.

Quinoa – I cooked 1 1/2 C. quinoa with 3 C vegetable broth in my rice steamer set on the white rice setting. It comes out perfect and fluffy each time

Kale Salad – Place 8 cups chopped kale with 1/4 cup seasoned rice wine vinegar, 2 Tb grape seed oil, 1 tsp agave nectar, and salt and pepper to taste in a large bowl and massage it with your hands till it is wilted down to 4 cups total.

Pepper Aioli

  • 1 medium sweet onion
  • 3 cloves garlic
  • 2 anaheim peppers
  • 1 jalapeño
  • 1 red bell pepper
  • 1 tsp coconut oil
  • 1/4 C Veganaise
  • 1 tsp sirachi sauce

Chop onions, garlic and peppers and saute in coconut oil. When all veggies are soft place in Vitamix and blend till smooth. For serving mix 1/4 cup of the pepper sauce with 1/4 cup Veganaise and sirachi sauce. Drizzle over quinoa, beans, and kale salad. (The pepper sauce is wonderful without the Veganaise if you are looking to save some fat and calories)

Peel and bias cut 2 plantains 1/4 inch thick. Fry in 2 Tb coconut oil for 5 min each side. Set cooked plantains on paper towels.

2 responses »

  1. So I forgot to tell you… me forget something… couldn’t be…. the “meat on the side” that the rest of the fam had was a grilled marinated flank steak. The marinade is easy…
    1/2 C canola oil, 1/4 C Bragg’s liquid aminos (or soy sauce), 1/4 C red wine vinegar, 2 tsp Worcestershire sauce, 3 cloves minced garlic, 1/2 tsp grated ginger…… let it marinade for a couple hours then set the meat out for at least 20 min to take the chill off. Grill it on med high for 6 to 10 min a side depending on the thickness and how red you want it in the middle. Let it rest for 5 min and then slice across the grain.

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