Did you try our 1-Bowl Easy Black Beans from Scratch yet?
If not, do it now! It’s the perfect time to put those gorgeous black beans to use in this EASY, 10-ingredient Roasted Plantain Black Bean Bowl!
The base of this bowl is rice and beans, but the real star of the show in our opinion is the plantains, which are tossed in coconut oil and sea salt and roasted to perfection at high heat. The result is plantains that are crispy and caramelized on the outside and tender on the inside, and they pair perfectly with the savory, spicy flavors in this bowl.
For serving, the sky is the limit when it comes to toppings. In addition to the easy 2-ingredient cabbage slaw, we went for ripe avocado, lime juice, cilantro, and this AMAZING 5-ingredient Habanero Hot Sauce.
It’s super spicy, so watch out. If you’re not up for something spicy, stick with lime juice and guac!
We hope you all LOVE this bowl! It’s:
Savory + Sweet
Fiber- + Protein-rich
Easy to make
& SO freakin’ delicious
This would make the perfect meal when you need to feed yourself or your family and friends with something hearty and healthy quick! Once the beans are cooked (or you use canned), your cook time is 30 minutes at most for the rice, which means it’s on the table fast!
If you’re into vegan bowls, also be sure to check out our Cauliflower Rice Burrito Bowls, Smoky Tempeh Burrito Bowls, Sweet Potato Chickpea Buddha Bowl, Chickpea Quinoa Buddha Bowl, and Greek Goddess Bowl!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Black Bean Plantain Vegan Bowl
- 4 large plantains (ripe // yellow with brown spots), peeled, and cut into 1/2-inch rounds)
- 1.5 Tbsp coconut oil (sub maple syrup or water if avoiding oil)
- 1 pinch sea salt
RICE + BEANS
- 4 cups brown or white rice (or sub cauliflower rice* for grain-free), cooked*
- 2 15-ounce cans black beans (slightly drained)
- Sea salt to taste
- Ground cumin + chili powder (optional)
- 3 cups finely shredded green or purple cabbage
- 1 cup finely chopped green onion
- Preheat oven to 425 degrees F (218 C) and arrange plantains on a parchment-lined baking sheet.
- Prepare brown or white rice according to package instructions. See my preferred methods in notes.
- Prepare beans by warming homemade or store-bought beans on the stovetop in a small saucepan and adding salt as needed to taste. Optional: Season with ground cumin and chili powder to taste. Heat over medium heat. Then, once bubbling, reduce to a simmer to keep warm.
- Toss plantains with oil (or maple syrup/water) and salt and toss to combine. Then bake for about 15 minutes or until golden brown and slightly caramelized. Set aside.
- Prepare slaw by adding shredded cabbage and chopped green onion to a mixing bowl and tossing to combine. Prepare any other desired toppings at this time, such as sauce of choice, avocado or guacamole, or fresh cilantro.
- To serve, layer rice, beans, plantains, vegetable slaw, and any other desired toppings or sauces. We went with habanero hot sauce, lime wedges, avocado, and cilantro.
- Best when fresh, though leftovers keep stored separately in the refrigerator up to 4 days.
*Find our cauliflower rice recipe here.
*As the recipe is written, nutrition information is a rough estimate calculated with 1/4 avocado and the oil but without optional ingredients or sauces.
*Prep/cook time includes cooking rice, warming cooked beans, cooking plantains, and assembling bowls.