Black Bean Plantain Rice Bowl

Ingredients

• Plantain

  raw

  4 medium or 716g

• Coconut oil

  1 tbsp or 14g

• Brown rice

  long-grain, raw

  1 cup or 185g

• Black beans

  canned, low-sodium, drained

  2 can or 850g

• Salt

  table

  1 dash or 0.4g

• Cumin seed

  1 tsp, ground or 3g

• Chili powder

  1 tsp or 3g

• Red cabbage

  raw

  3 cup, shredded or 210g

• Scallions

  raw

  1 cup, chopped or 100g

• Avocado

  raw

  1 fruit or 201g

• Cilantro

  raw, coriander leaves

  2 tbsp or 2g

• Lime

  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.