April 19th, 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
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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.
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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:
