Caribbean Black Bean & Plantain Bowls
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Cook Time 40 minutes
Servings
servings
Ingredients
  • 1 head broccoli
  • 2 zucchini
  • 1 tablespoon olive oil
  • 1/2 teaspoon red chili flake
  • 2 ripe plantains, brownish colored
  • 3 cloves garlic
  • 1/2 small onion
  • 2 cups fresh cilantro
  • 1 chipotle pepper in adobo sauce Freeze the remaining peppers
  • 1 cup quinoa or other grain you have on hand like rice, barley, etc.
  • 2 cans black beans
Cook Time 40 minutes
Servings
servings
Ingredients
  • 1 head broccoli
  • 2 zucchini
  • 1 tablespoon olive oil
  • 1/2 teaspoon red chili flake
  • 2 ripe plantains, brownish colored
  • 3 cloves garlic
  • 1/2 small onion
  • 2 cups fresh cilantro
  • 1 chipotle pepper in adobo sauce Freeze the remaining peppers
  • 1 cup quinoa or other grain you have on hand like rice, barley, etc.
  • 2 cans black beans
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Instructions
  1. Preheat oven to 400 and chop broccoli and zucchini. Toss veggies with olive oil, chili flake, salt & pepper, place on baking sheet and roast in oven for 20 minutes.
  2. Dice garlic, onion, cilantro, and chipotle, and saute in medium size pot with a drizzle of olive oil. Once onions are translucent and fragrant, add quinoa, water (use instructions on back of quinoa to determine how much water you need per cup of quinoa), and a couple pinches of salt. Cover with a lid and bring to a boil. Once boiling, stir, add black beans, lower heat to medium-high, cover and let simmer until quinoa is tender.
  3. Meanwhile, peel your plantains by cutting off the ends and running your knife down the peel lengthwise, making 3-4 lacerations. Try not to cut all the way through the plantain, just deep enough to cut the skin. Peel each section away, and then chop plantain into 1/2 inch pieces.
  4. Heat a saute pan with some olive oil and sear both sides of each plantain chunk until golden brown. Season with a small pinch of salt.
  5. Build your bowl! Ladle in 1 cup of black bean quinoa mixture, top with plantain slices, and serve with a hearty side of veggies. Top with extra cilantro and hot sauce if desired. Enjoy!
Recipe Notes

Quick Tip: Since we're using slightly sweeter plantains in this recipe, choose a plantain that is more brown than green.

Recipe by Ashley Thomas.

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