Black Bean Plantain Rice Bowl

Ingredients

• Plantains

  Raw

  4 medium or 716g

• Coconut oil

  1 tbsp or 14g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Salt

  Table

  1 dash or 0.4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Red cabbage

  Red, raw

  3 cup, shredded or 210g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Preheat the oven to 425°F. Arrange the plantain slices on a parchment-lined baking sheet.
2. Cook the brown rice following the package instructions.
3. In a small saucepan over medium heat, warm the slightly drained black beans. Season with salt, cumin, and chili powder. Once bubbling, reduce to a simmer to keep warm.
4. Toss the plantains with coconut oil and a dash of salt, then bake for about 15 minutes or until golden brown and slightly caramelized. Set aside.
5. To serve, layer the rice, beans, plantains, shredded cabbage, and scallions in bowls. Top with avocado slices, fresh chopped cilantro, and lime wedges.
6. Serve fresh and enjoy.

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