Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A simple, vegan version of traditional Costa Rican Casado.
  • 1 cup Brown rice
  • 2 Sweet potatoes
  • 2 cups Kale
  • 1 cup Mango salsa
  • 1 Avocado
  • 2 cans Black beans
  • 1 tsp Chili powder
  • ½ tsp Cumin
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • Pepper to taste
  • Cayenne to taste
  • 1 lime
  1. Preheat oven to 450F. Cut sweet potatoes in small cubes. Place cubes on a parchment-lined baking sheet and roast for 30-40 min.
  2. Add brown rice to a pot with enough water to cover by 2 inches. Simmer until tender and liquid is absorbed.
  3. In a microwave-safe bowl or small saucepan, combine black beans, ½ lime juice, chili powder, onion powder, garlic powder, pepper and cayenne. Heat in microwave or on stovetop until warmed. As beans are warming, mash beans a little bit with a fork.
  4. Rinse kale and chop leaves very finely (you can also use pre-washed baby kale!). Squeeze other half of lime juice over kale and massage citrus juice into the leaves.
  5. On a plate, arrange brown rice, roasted sweet potatoes, kale salad, black beans, and salsa.
Recipe by Plant Eaters' Manifesto at