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.
*Our preferred method for cooking white rice is bringing 2 cups white rice and 4 cups water to a boil (as the recipe is written) and then covering and simmering for ~20 minutes or until tender. *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.