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Plantain Black Bean Bowls

with Apple Fennel Slaw & Lime Crema

dinner

Grain Bowl Dinner Mexican Soy-Free Nut-Free High-Protein Gluten-Free Chef's Choice
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
720
FAT
18g
CARBOHYDRATES
120g
PROTEIN
22g

MAIN INGREDIENTS

  1. ½ cup short-grain brown rice
  2. 1 plantain
  3. 1 fennel bulb
  4. 1 green apple
  5. 1 lime
  6. 1 agave packet
  7. 1 Dijon mustard packet
  8. 3 tbsp Follow Your Heart® Soy-Free Vegenaise
  9. 13.4 oz black beans
  10. ½ tsp chili powder
  11. ¼ oz fresh cilantro
  12. 2 tsp vegetable oil*
  13. 2 tbsp olive oil*
  14. Salt
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • 2 small saucepan with lids
  • Baking sheet

INSTRUCTIONS

1
Cook the rice

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.

2
Roast the plantains

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.

3
Prepare the slaw

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.

4
Prepare the lime crema

Add the remaining lime juice to a small bowl. Add Vegenaise and a pinch of salt. Stir lime crema.

5
Heat the black beans

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.

6
Serve

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!