Mouthwatering Cuban-Style Vegetarian Lunch Bowl: A Cinematic Culinary Experience

Allergens

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Ingredients

• 1 cup long grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1 small yellow bell pepper, diced
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 2 tbsp fresh lime juice
• 1 ripe avocado, pitted and peeled
• 2 tbsp plain Greek yogurt
• 1 clove garlic
• 1/4 cup cilantro leaves, chopped
• 1 tsp ground cumin

Instructions

1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until all water has been absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.
2. Heat olive oil in a large skillet over medium heat. Add the diced bell peppers and season with salt and pepper. Cook, stirring occasionally, until tender, about 7 10 minutes.
3. In a food processor or blender, combine avocado, Greek yogurt, garlic, cilantro, lime juice, and ground cumin. Process until smooth and creamy. Season with salt and pepper to taste. Set aside.
4. In a large mixing bowl, combine the cooked rice, black beans, corn kernels, and roasted bell peppers. Gently stir in the avocado cream, making sure not to mash the avocado too much. Taste and adjust seasonings as needed.
5. Serve the vegetarian Cuban lunch bowl on individual plates, garnishing each with a dollop of avocado cream and additional cilantro leaves if desired.

Chef’s Insight

To enhance the mouthfeel, consider adding some crunchy elements such as toasted almonds or pumpkin seeds.

Notes

Feel free to add more vegetables or adjust the proportions of rice and black beans according to your preferences. - Experiment with different herbs and spices to customize the flavors to your taste.