Costa Rican Casado (Plate Lunch)

Casado is a kind of home-cooked meal served in Costa Rica with a variety of yummy things on a plate: rice, beans, salsa, and a variety of veggies, dressed in lime and bright spices.

It reminds me of a version of what is popularly called a “plate lunch” here in Hawaii. But with more veggies. 🙂

My daughter dressed the beans, since she likes experimenting with flavor combinations, and I made the rest. Team effort dinners are the best.

It’s a very versatile idea – you can really use any veggies you have in your fridge or whatever looks fresh at the market.

I hope you enjoy it!


  • 1/2 cup dry white rice + 1 cup water
  • 1 small sweet potato, chopped
  • 1 lime
  • 1 can black beans
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 2 cups massaged kale salad (I dressed it with a blended mix of soaked cashews, kimchi, coconut sugar, sesame oil, and salt, but use whatever dressing you like)
  • 1 cup salsa
  • 1 avocado, optional
  • Salt, pepper, and cayenne to taste


Cook the rice according to package directions.

Steam the sweet potato chunks in a steamer or microwave with some water for about 5 minutes or until tender.

Combine the black beans, juice from 1/2 of the lime, chili powder, garlic powder, cumin, salt, pepper and cayenne to taste. Warm it up in the microwave or on the stovetop if you like, and you can also mash it with a fork if you prefer a refried bean kind of texture.

Rinse the kale, give it a massage with your hands to make it more tender, chop it and dress it with your favorite dressing.

On a dinner plate, arrange the cooked rice, sweet potatoes, kale salad, beans, and salsa. Garnish with green onions, lime wedges and optional avocado. Enjoy!


To everyone making progress that no one else recognizes,

I am proud of you.

― @tinybuddhaofficial, and also I’m proud of you too.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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