Black Bean Cilantro Lime Rice Bowls with Plantains

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper
  • 1 15-ounce can Black beans
  • 1/3 cup Cilantro
  • 2 tsp Garlic
  • 1 Jalapeno
  • 1 Mango
  • 1/2 tsp Oregano, ground
  • 1 Plantain, ripe
  • 1 Yellow onion

• Condiments

  • 3 tbsp Lime juice

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/8 tsp Cayenne pepper, ground
  • 1 tsp Chili powder
  • 1/2 tsp Paprika
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1 1/2 cup Water

Found on emilieeats.com

Description

Ingredients

• ½ cup brown rice
• 1 cup water
• ⅓ cup cilantro, finely chopped, plus more for garnish
• 3 tablespoons lime juice, divided, plus more wedges for garnish
• 1½ teaspoons salt, divided
• 1 yellow onion, diced
• 1 jalapeno, seeds removed and diced
• 1 bell pepper, diced
• 2 teaspoons garlic, minced
• 1 15-ounce can black beans, drained and rinsed
• ½ cup water
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon ground oregano
• ¼ teaspoon ground black pepper
• ⅛ teaspoon ground cayenne pepper (optional)
• 1-2 tablespoons coconut oil, plus more if needed
• 1 ripe plantain, cut in ¼-inch slices
• 1 mango, diced
• Optional toppings: avocado slices, lime wedges, chopped cilantro

Directions

• Add rice and water to a saucepan. Bring to a boil; reduce to heat to low and cover the pan. Let the rice cook for about 30 minutes, until it has absorbed all the water. Once it is done cooking, add cilantro, 2 tablespoons lime juice, and 1 teaspoon salt; stir to combine.
• While the rice is cooking, add a little cooking oil to a skillet over medium heat, or spray it with cooking spray. Add diced onion; cook for 5 minutes, until it begins to soften. Add jalapeño and bell pepper; cook for another 5-7 minutes, until the vegetables are soft. Add garlic; cook for 1 more minute.
• Add black beans, water, cumin, chili powder, paprika, oregano, pepper, cayenne pepper, and ½ teaspoon salt to the skillet. Stir to combine; raise heat to high and bring to a boil. Reduce heat; let beans simmer for 5-7 minutes.
• In a skillet (you can use the same one from the bans), heat coconut oil over medium heat, or spray with cooking spray Add plantains in a single layer; cook for about 5 minutes on each side. Repeat until all plantains are cooked.
• To assemble bowls, add a scoop of rice, a scoop of beans, plantains, and some diced mango. Top with avocado slices and garnish with lime wedges and cilantro.