Restaurants›Havana Vancouver›Little Havana Lunch Bowl Recipe

Little Havana Lunch Bowl Recipe

Inspired by Havana Vancouver
Time1h
Serves2

brown rice, tostones, avocado, chimichurri, arugula + cabbage, mojo vinaigrette, pico de gallo, canchita

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Ingredients

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Grains

Fried Items

Vegetables

Sauces

Snacks

Method

Preparation

1

Cook the Brown Rice

In a medium pot, add 2 cups of water and bring to a boil. Add 1 cup of brown rice, reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

2

Prepare the Tostones

Peel the green plantains and slice them into 1-inch thick pieces. Heat oil in a frying pan over medium heat. Fry the plantain slices for about 3-4 minutes on each side until golden. Remove from oil and flatten each piece with a flat surface. Return to the oil and fry again for an additional 2-3 minutes until crispy. Drain on paper towels.

3

Assemble the Bowl

In a bowl, layer the cooked brown rice. Top with sliced avocado, arugula, shredded cabbage, and pico de gallo. Drizzle with chimichurri sauce and mojo vinaigrette. Garnish with canchita.