Spicy Brazilian Burrito Bowls

• Vegetarian
• Gluten free

• Produce

  • 2 14 ounce can Black beans
  • 4 cups Cabbage
  • 1/2 cup Cilantro, leaves
  • 2 cloves Garlic
  • 1/2 cup Green onions
  • 2 Limes, juice of
  • 4 Plantains, green

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 1 1/2 cups Salsa, mild

• Pasta & Grains

  • 1 1/2 cups Rice, white long grain

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Nuts & Seeds

  • 2 tsp Chili powder and cumin

• Dairy

  • 2 tbsp Oil or butter
  • 1/2 cup Sour cream or plain greek yogurt, light

• Liquids

  • 1/4 cup Oil and water
  • 2 1/2 cups Water

Found on pinchofyum.com

Description

Ingredients

• 1½ cups white long grain rice, uncooked
• 2½ cups water
• 1½ cups salsa (mild, medium, or hot! you decide)
• 3 tablespoons tomato paste
• 2 tablespoons oil or butter
• 2 14 ounce can black beans, rinsed and drained
• 2 teaspoons EACH chili powder and cumin
• ¼ cup EACH oil and water
• ½ cup chopped green onions
• ½ cup cilantro leaves
• 2-3 cloves garlic (less if youre sensitive to garlicky things)
• ½ teaspoon salt
• juice of 2 limes
• ½ cup light sour cream or plain Greek yogurt
• 4 cups shredded cabbage (I just used a bagged slaw mix)
• vegetable oil for frying
• 4 green plantains

Directions

• Rice: Place the ingredients in a rice cooker and cook until done.
• Black Beans: Heat the black beans with the spices in a small saucepan until warmed through, adding a little water or oil as necessary. Keep heat on low to keep warm.
• Slaw: Pulse the oil, water, green onions, cilantro, garlic, salt, lime juice, and Greek yogurt in a food processor until mostly smooth. Toss the cabbage with enough sauce to coat - reserve the remaining sauce.
• Plantains: Peel the plantains and chop them into chunks about 1 inch wide. Pour enough oil into a heavy skillet so the plantains will be partially covered in oil. Preheat over medium high heat. Add the plantains, fry for a few minutes (you should see bubbles - if not, turn up the heat), flip and fry for a few more minutes, and transfer to a paper towel lined plate. Smash them with the back of a wooden spoon until they break open slightly. Put back in the oil and fry for another 2-3 minutes until golden brown. Transfer to a paper towel lined plate; sprinkle with salt. They should be crispy on the outside and soft on the inside, like French fries. 😀
• Assembly: Serve a scoop of rice, beans, and slaw into the bowls. Add the plantains on top with a few cilantro leaves. Drizzle with extra sauce. DEVOUR.