Bowls Of Summer

Updated: Mar 20, 2020

Bowls of Summer

I’m not adding measurements for obvious reasons. It’s a bowl! If you love salsa make a lot, If you love carbs make more rice/quinoa :] Anything that needs to be specific I will put in parts and anything else you can assume is in equal or obvious parts, such as salsa/ pico de gallo!

Cubana Honey

Hopefully this is cuban-ish enough for the name. This is based off of a bowl I remember making years ago and I believe I found the recipe on Pinterest. It has a really good balance of savory and sweet flavors. After all, in the summer we can always get away with adding fruit to our savory meals! Hope you love this recipe!

Cubana Honey


Sweet potato

Plantains (very ripe)



serano pepper or Jalapeno


black beans

coconut rice, brown rice or shredded cabbage

cooking oil

chili powder

lime, juiced


coconut milk (optional, see note)


1) Dice sweet potatoes & spray with cooking oil. Season with Salt. Roast diced sweet potatoes on a cooking sheet at 425 for 20 mins or until soft on the inside and crispy on the out side!

2) Slice plantains and fry in a frying pan until crispy on both sides

3) Make pico by combining tomato, green onion(include whites), cilantro, and Jalapeño or Serano ( I use pickled jalapeño and add some of the juice too! YUMM!) Salt to taste.

4) Make rice if using rice. For coconut rice, see note. Meanwhile, heat black beans.

5) When ingredients are done, assemble bowl. Rice or cabbage first, then sweet potato, then plantains and top with the pico.

*Note: If you want to make coconut rice, use white rice preferably and use coconut milk instead of water. Check periodically by stirring to see if it needs water added since coconut milk is thick. Full fat coconut milks are delicious in coconut rice but require a close eye and added water compared to drinking coconut milk/ light coconut milk.

Bay day

This recipe gets its name because I really used to bring this and maybe a spiked Kombucha in a little lunch pale when I rode my bike to the bay when I lived in Long Beach, CA. Those were the days! If you ever have the luxury of going to hang out on the bayside of the peninsula and paddle board around naples island... you will risk falling in love with this affordable beach city. As a cherry on top, pack yourself this little salad bowl for a perfect day. Don't forget a vodka spiked ginger kombucha, the life guard will never know!

PS: this bowl was also good for the beach because its very low fat and not super heavy. You can swim right after eating this one with out getting a cramp haha.

Bay Day


The Drizzle-



chili powder

The Bowl-

Chili roasted chick peas

Quinoa (cooked in vegetable broth instead of water)

Vegetable Broth


Purple cabbage

Raw tofu or baked/sautéed tofu (See note)


For Drizzle:

Combine 2 parts yellow mustard, 1 part maple syrup, and 1part chili powder and mix!

For Bowl:

1) Roast chickpeas covered with seasonings- s&p and cooking spray- at 425F for 20 mins.

2) Cook quinoa as directed but add vegetable broth instead of water.

2) Dice raw tofu

3) Assemble bowl as desired

*Note: I like the tofu raw, but sometimes I buy baked Siracha tofu or have left over sautéed tofu, also feel free to just prepare tofu how you like it. Or sometimes I sauté it in EVOO and S&P.

Mango Tango

WARNING: When you get all the different flavors of this bowl in your mouth at once, you will wanna do a little happy dance! Since it is topped with mango salsa and has such a KICK I decided to give it this basic name. But nothing would describe it better. Something about living in SoCal in the summer makes me make latin inspired recipes!

Mango Tango



Green Onion


Chili Powder

Jalapeño (pickled or fresh.

Coconut Milk


Black Beans

Jack fruit (in can)

BBQ sauce

Lime, juiced

ground cayenne pepper


Cooking oil

1) Make a mango salsa by dicing/chopping green onion, tomato, cilantro, mango & jalapeno (pickled or fresh) and combining using chili powder, lime juice, and salt to taste (OR DURRING A QUARANTINE, just use tropical salsa from trader joes :] )

2)Set in fridge allowing flavors to mesh (unless using tropical salsa from TJs)

3)Make white rice with usual ratios but using coconut milk instead of water. Check periodically and add water as needed (Lighter coconut milks will require less water than full-fat canned coconut milk, but the fattier ones are WAY delicious in making coconut rice)

4) While rice is boiling up, sauté jackfruit with a little cooking oil. After 5 mins or so, shred it by stabbing with spatula. (Idk thats what I do) Then smother with bbq sauce & cayenne pepper to taste and continue to cook another 5-10 mins.

5) Heat up black beans as you normally would. (I use microwave or stove.)

6) Serve in individual bowls building first with rice, then black beans, then jackfruit, then salsa!