This Cuban bowl pairs black beans with citrusy mojo, creating a bright Caribbean main that feels plant-based, hearty and clean.
12 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Drain the black beans and prepare the rice and serving garnishes separately.
Cook the garlic in olive oil for 2 minutes, keeping the heat at medium so it does not burn.
Add the orange juice, lime juice, cumin, and salt and cook the mojo sauce for 4 minutes.
Stir the beans into the sauce and heat over low heat for 8 minutes.
Divide the beans among rice bowls and add the avocado and fresh cilantro just before serving.
💡 Tip: Adding the mojo sauce to the beans at the last moment preserves the citrus brightness.
🍽️ Serving suggestion: Serve the bowl hot, sprinkled with onion and with rice on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~420
kcal calories
13
g protein
62
g carbs
13
g fat
3g
Sugar
12.6g
Fiber
443.3mg
Sodium
1.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?