Plantain Black Bean Bowls
with Apple Fennel Slaw & Lime Crema
- ½ cup short-grain brown rice
- 1 plantain
- 1 fennel bulb
- 1 green apple
- 1 lime
- 1 agave packet
- 1 Dijon mustard packet
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise
- 13.4 oz black beans
- ½ tsp chili powder
- ¼ oz fresh cilantro
- 2 tsp vegetable oil*
- 2 tbsp olive oil*
- *Not included
- For full ingredient list, see Nutrition
- 2 small saucepan with lids
- Baking sheet
Preheat the oven to 400°F. Add short-grain brown rice, 1½ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and rice is tender, 30 to 35 minutes.
Peel the plantain and cut into ½ inch thick rounds. Place plantain slices on a baking sheet, toss with 2 tsp vegetable oil, and sprinkle with salt. Roast until golden brown, 10-15 minutes.
Cut the fennel lengthwise, remove the v-shaped core and fronds, and thinly slice the bulb into 1/4 inch thick pieces. Thinly slice the green apple. Halve and juice the lime. In a large bowl, combine just half the lime juice, agave, Dijon mustard, 2 tbsp olive oil, and a pinch of salt. Whisk to combine. Add sliced fennel, sliced green apple, and toss. Taste, and add salt as necessary.
Add the remaining lime juice to a small bowl. Add Vegenaise and a pinch of salt. Stir lime crema.
Drain and rinse the black beans. Add black beans, chili powder, and 2 tbsp water to another small saucepan over medium heat. Cook beans until heated through, 5 to 8 minutes. Taste, and add salt as necessary. Cover to keep warm.
Divide the cooked short-grain brown rice, cooked black beans, and roasted plantains between large, shallow bowls. Top plantain black bean bowls with apple fennel slaw, lime crema, and fresh cilantro leaves and stems. Dig in!