Plantain and Black Bean Bowl
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.
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
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1
Cook 1.5 cups rinsed long-grain white rice according to package directions. Keep warm.
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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.
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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.
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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.
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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.