Vegan Cuban Mojo Bowl
| Prep Time: 30 min | Cook Time: 10 min |
| Servings: 6 | Skill Level: easy |
Bright and fresh vegan Cuban mojo bowls with spiced pimiento olive-brine black beans, tangy orange cabbage slaw, and mango bell pepper salsa. Serve over rice with plantain chips and cilantro for a warm weather dinner everyone will love.
Ingredients
Cabbage slaw
- ½ medium red cabbage, shredded
- ¼ cup fresh orange juice, from about 1 orange
- 2 tablespoons lime juice from 1-2 limes
- 2 tablespoons extra virgin olive oil
- Zest of 1 orange
- Zest of 1 lime
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Mango salsa
- 2 ripe mango, peeled and chopped into ½-inch cubes
- 1/2 red bell pepper, finely chopped
- 1/4 large purple onion, thinly sliced
- 1/2 jalapeno, seeds removed, and minced
- Zest and juice of a lime
- ¼ teaspoon kosher salt
Black beans
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon ground cumin
- 2 14-ounce cans black beans, drained, but not rinsed
- ¾ cup Pearls Pimiento-Stuffed Olives
- ¼ cup olive brine, from above jar
- ½ teaspoon kosher salt
For serving
- 3 cups cooked brown rice
- 2 cups plantain chips
- Sliced Pearls Pimiento-Stuffed Olives
- Cilantro
Cooking Instructions
- Prepare the brown rice according to the package instructions.
- Prepare the cabbage slaw. In a large mixing bowl, toss together all of the slaw ingredients until well combined. Transfer to the refrigerator while you prepare the rest.
- Prepare the salsa. In a medium mixing bowl, toss together all of the salsa ingredients until well combined. Transfer to the refrigerator while you prepare the rest.
- Cook the beans. In a medium skillet, heat olive oil over medium-high heat. Add garlic slices and cook until beginning to turn lightly golden on the edges. Toss in the cumin, followed by the beans, olives, olive brine, and salt. Cook, stirring, until most of the liquid has been absorbed, about 5-8 minutes.
- Into each serving bowl, scoop ½ cup cooked brown rice. Top with pimiento black beans, cabbage slaw, mango salsa, and plantain chips. Garnish with sliced pimiento-stuffed olives and cilantro.
