Plantain and Black Bean Bowl

Name: Plantain and Black Bean Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 ripe plantains (mostly black-yellow skin), peeled, sliced 1/2-in thick; 2 tbsp coconut oil; 2 cans black beans (15 oz), drained, rinsed; 4 garlic cloves, minced; 1 yellow onion, diced; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 cup low-sodium vegetable broth; 1.5 cups long-grain white rice, rinsed; 2 ripe avocados, sliced; 2 limes; 1/4 cup fresh cilantro, roughly chopped; 1 tsp salt

Sweet caramelized ripe plantains nestle alongside spiced black beans and fluffy white rice in this satisfying Cuban-inspired bowl. Topped with fresh avocado and a squeeze of lime, it is a complete vegan meal in one bowl.

45 minEasyServes 4420 cal/serving

CubanLunchStovetopVeganHigh FiberGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

2 ripe plantains (mostly black-yellow skin), peeled, sliced 1/2-in thick
2 tbsp coconut oil
2 cans black beans (15 oz), drained, rinsed
4 garlic cloves, minced
1 yellow onion, diced
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 cup low-sodium vegetable broth
1.5 cups long-grain white rice, rinsed
2 ripe avocados, sliced
2 limes
1/4 cup fresh cilantro, roughly chopped
1 tsp salt

Instructions

1

Cook 1.5 cups rinsed long-grain white rice according to package directions. Keep warm.
2

While the rice cooks, heat half the 2 tbsp coconut oil in a medium saucepan over medium heat. Add 1 diced yellow onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika and cook 1 minute more until fragrant.
3

Add 2 cans drained, rinsed black beans (15 oz) and 1/2 cup low-sodium vegetable broth. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the broth is mostly absorbed and the beans are thick and flavorful. Season with half the 1 tsp salt.
4

Heat the remaining coconut oil in a large non-stick skillet over medium-high heat. Add 2 peeled, sliced 1/2-in thick ripe plantains (mostly black-yellow skin) in a single layer and cook for 2 to 3 minutes per side until deep golden brown and caramelized. Season with the remaining salt.
5

Assemble bowls with a base of rice, then top with spiced black beans and caramelized plantains. Arrange 2 sliced ripe avocados alongside, squeeze 2 limes over everything, and scatter 1/4 cup roughly chopped fresh cilantro on top.

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Questions

How do I know when Plantain and Black Bean Bowl is done?

Go by the cues in the method rather than the clock. Step 3: cook until the broth is mostly absorbed and the beans are thick and flavorful. Step 4: cook until deep golden brown and caramelized.

Is there a substitute for smoked paprika in Plantain and Black Bean Bowl?

The entry for Plantain and Black Bean Bowl calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use dried beans instead of canned in Plantain and Black Bean Bowl?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Plantain and Black Bean Bowl uses 2 cans black beans (15 oz), drained, rinsed.

How many calories are in Plantain and Black Bean Bowl?

One serving (the recipe makes 4) is about 420 calories, with 15 g protein, 39 g carbohydrate and 11 g fat, plus 5 g fiber and 283 mg sodium. The figures are estimates computed from the ingredient list.

How long does Plantain and Black Bean Bowl keep?

Refrigerate what is left of Plantain and Black Bean Bowl within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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