Monday Meal Prep: Cuban Sandwich Bowls

May is Spring into Fitness Month here at BCL. To celebrate, we’re sharing recipes and fitness tips all month long to help you feel better and more productive, and get ready for all the summer fun coming your way. Monday is Meal Prep day, try this delicious and healthy recipe for your lunch this week! 

Cuban Sandwich Bowls

originally posted to by Lauren


for the pork

1 lb pork loin

1/2 cup applesauce

1 tablespoon apple cider vinegar

for the plantain chips

2 green plantains

1 cup water

1 teaspoon garlic powder

3 garlic cloves (minced)

5 tablespoons coconut oil

Salt, to taste

for the mojo sauce

1/3 cup plus 1 tablespoon olive oil

3 garlic cloves (minced)

1/3 cup freshly squeezed orange juice

Juice of 2 small limes or one large lime

1/8 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon freshly cracked pepper

other toppings

1/2 lb deli ham (1/2 inch thick), cubed

8 cups shredded cabbage

Dill pickle chips

1 avocado, cubed

Yellow mustard


Instructions for the pork

1. Place pork in slow cooker and cover with applesauce and apple cider vinegar. Set to high and cook for 5 hours. When it’s done, shred the meat and toss with 1/2 of mojo sauce. 

Instructions for the mojo sauce

1. In a small pan heat 1 tablespoon of olive oil over medium heat. Brown the 3 minced garlic cloves until fragrant about 1-2 minutes. Do not burn. 

2. Transfer garlic to a small bowl and whisk in the remaining 1/3 cup of olive oil, orange juice, lime juice, cumin, salt and pepper.

Instructions for the plantain chips

1. Place one cup of water, 1 teaspoon garlic powder, and 3 minced garlic cloves in a medium bowl. 

2. Peel the plantains and cut into 1 inch disks. 

3. Heat 5 tablespoons of coconut oil in a pan over medium high heat. Fry the plantains 1 minute per side until browned. transfer to a paper towel to drain. 

4. Using the back of a flat wooden spoon, mash for one minute, pat dry, and fry once more about 1 minute per side. 

5. Transfer to a new set of paper towels and season generously with salt. 


1. Place 2 cups of shredded cabbage or lettuce in 4 bowls. Top with pork, ham, pickles, avocado, plantain chips, and a drizzle of mustard. Serve remaining mojo sauce on the side.