December 3rd, 2024
Recipes
Plantain and Black Bean Bowls
Valentina P
- Difficulty
•
- Time 25"
A healthy and delicious vegan burrito bowl with sweet fried plantains, fluffy cauliflower rice, refried black beans, avocado, and a hearty squeeze of lime and hot sauce.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Cauliflower Rice
- 16 ounces fresh or frozen riced cauliflower (or 1 medium cauliflower head, Note 1)
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, chopped For the Beans
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 cup water
- 4 teaspoons taco seasoning (store-bought or homemade) For the Plantains
- 2 large ripe plantains, peeled and sliced (Note 2)
- cooking oil, for frying For the Rest
- 2 avocados, sliced
- lime, hot sauce, cilantro, and jalapeños (optional, for serving)
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. If using a cauliflower head, see Note 1.
- Step 2: Spread the fresh or frozen riced cauliflower evenly over a large baking sheet. Roast for 8 to 10 minutes. Note: If using frozen rice, microwave or defrost the cauliflower enough that you can break it apart in your hands.
- Step 3: Once the cauliflower has cooked, heat the olive oil in a skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the cauliflower rice, lime juice, and cilantro. Season with salt and pepper. Sauté everything together for 1 more minute. Divide the cauliflower rice into 4 bowls.
- Step 4: Combine the black beans, 1 cup water, and taco seasoning in a small saucepan or skillet over medium heat. Mash the black beans with a spoon or fork until the mixture starts to get creamy. Cook for 1 minute. Divide the black beans into the bowls with the cauliflower rice.
- Step 5: Next, heat a thin layer of cooking oil in a skillet over medium-high heat. Add the sliced plantains and cook until golden and crispy on both sides, about 3 to 5 minutes. Divide the plantains into the bowls.
- Serve: Top the warm bowls with sliced avocado, cilantro, lime, hot sauce, or anything else you like. Enjoy.
Recipe Notes
Note 1: If using the cauliflower head option, remove the external leaves and the bottom of the hard stalk on the cauliflower. Cut the cauliflower into small, 2-inch chunks. Place 1 handful of cauliflower into a food processor fitted with an s-blade (overcrowding will result in a "rice" that isn't evenly-sized). Pulse until the cauliflower is the size of a grain of rice. Transfer to a baking sheet and repeat this process with all remaining cauliflower. No food processor? Cut the cauliflower into large chunks and use the cheese-grating side of a box-grater to grate the cauliflower into "rice". Note 2: Look for plantains that are very soft to the touch and mostly black.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
Plantain and Black Bean Bowls
PT25M 16 ounces fresh or frozen riced cauliflower (or 1 medium cauliflower head, Note 1) 1/4 cup cilantro, chopped 1/2 lime, juiced 1 tablespoon extra-virgin olive oil 1 garlic clove, chopped 2 (15 ounce) cans black beans, drained and rinsed 1 cup water 4 teaspoons taco seasoning (store-bought or homemade) 2 large ripe plantains, peeled and sliced (Note 2) cooking oil, for frying 2 avocados, sliced lime, hot sauce, cilantro, and jalapeños (optional, for serving) Gluten Free Vegan 4 Servings
Ingredients:
