Vegan Black Bean Plantain Bowl
Ingredients
The Plantains
-
4
large
ripe plantains (yellow with brown spots), peeled and cut into ½-inch rounds
-
1.5
Tbsp
coconut oil (or maple syrup/water if avoiding oil)
-
1
pinch
sea salt
The Rice and Beans
-
4
cups
cooked brown or white rice (or cauliflower rice for grain-free)
-
2
15-ounce cans
black beans (slightly drained)
-
to taste
sea salt
-
to taste
ground cumin (optional)
-
to taste
chili powder (optional)
The Slaw
-
3
cups
finely shredded green or purple cabbage
-
1
cup
finely chopped green onion
Toppings (optional)
-
to taste
guacamole (or ripe avocado)
-
to taste
fresh chopped cilantro
-
to taste
lime wedges
-
to taste
chimichurri
-
to taste
salsa
-
to taste
roasted beet relish
-
to taste
habanero hot sauce
Instructions
- Preheat the oven to 425°F (218°C) and arrange plantains on a parchment-lined baking sheet.
- Prepare the rice according to package instructions.
- Warm the black beans in a small saucepan, adding salt and optional spices to taste.
- Toss the plantains with coconut oil and salt, then bake for about 15 minutes until golden brown.
- Make the slaw by mixing shredded cabbage and green onion in a bowl.
- Prepare any desired toppings.
- To serve, layer the rice, beans, plantains, slaw, and any additional toppings.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
516
Total fat
7.1g
Total carbohydrates
104.5g
Total protein
14g
Sodium
36mg
Cholesterol
0mg
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