Rinse and dry the produce. Destem the Lacinato kale by holding the stems in one hand and using the other to pull the leaves off the stems. Roughly chop the kale. Drain and rinse the black beans. Peel the plantain and slice into half inch thick pieces on the diagonal.
Peel and dice the red onion. Chop the cilantro leaves and tender stems. Halve the avocado, scoop the flesh into a medium bowl and mash with a fork.
Add the cilantro, juice from the lime, as much of the diced red onion as you’d like, and 1/8 tsp salt, to the bowl with the avocado. Mix well, mashing together with a fork, to make a chunky guacamole. Gently fold in the pumpkin seeds and pomegranate seeds.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced plantains and cook until browned on one side, about 3 to 4 minutes. Flip, sprinkle with salt, and cook until browned on the other side, another 3 to 4 minutes. Transfer plantains to a plate and cover to keep warm.
Return the skillet to medium-high heat with 1 tsp vegetable oil. Add the kale and a pinch of salt and pepper. Cook until the kale is bright green and just wilted, about 2 minutes, then add the black beans. Reduce heat to low and cook until hot, about 3 to 5 minutes.
Divide the black beans and kale between large bowls. Top with loaded guacamole and crispy plantains.