Plantain Bowl with Black Beans & Loaded Guacamole

Plantain Bowl

with Black Beans & Loaded Guacamole

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
650
FAT
22g
CARBOHYDRATES
97g
PROTEIN
25g

MAIN INGREDIENTS

  1. 6 oz Lacinato kale
  2. 1 can black beans
  3. 1 plantain
  4. 1 lime
  5. 1 red onion
  6. Fresh cilantro
  7. 1 avocado
  8. ¼ cup pumpkin seeds
  9. ¼ cup dried cranberries
  10. 1 tbsp + 1 tsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prep the vegetables
Vegan_Plantain_Bowl_Step-1
Destem the kale and roughly chop the leaves. Drain and rinse the black beans. Peel the plantain and cut into ½ inch thick slices. Halve the lime.
2
Prepare the guacamole
Vegan_Plantain_Bowl_Step-2
Peel and dice the red onion. Roughly chop the cilantro. Halve the avocado, scoop the flesh into a medium bowl and mash with a fork. Add the juice from the lime, as much of the red onion as you’d like, chopped cilantro, and a pinch of salt. Mix well, mashing together with a fork, to make a chunky guacamole. Fold in the pumpkin seeds and dried cranberries.
3
Fry the plantain
Vegan_Plantain_Bowl_Step-3
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced plantain and cook until lightly browned about 3 to 4 minutes per side. Transfer the crispy plantains to a plate and cover to keep warm.
4
Sauté the kale and beans
Vegan_Plantain_Bowl_Step-4
Return the skillet to medium-high heat with 1 tsp vegetable oil. Add the chopped kale and a pinch of salt and pepper. Cook until the kale is bright green and wilted, about 1 to 2 minutes. Add the black beans and reduce the heat to low. Cook until hot, about 3 to 5 minutes.
5
Serve
Vegan_Plantain_Bowl_Step-5
Divide the black beans and kale between large bowls. Top with crispy plantains and loaded guacamole. Dig in!