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Black Bean and Kale Bowl

with Roasted Plantains and Guacamole

dinner

These roasted, sweet yellow plantains are a take on a traditional Cuban dish, platanos maduros. Typically fried, we decided to bake them to cut back on the oil. They’re a deliciously sweet note against the more savory smashed black beans and kale, spiced with cumin and coriander. Toasted basmati rice and zesty guacamole are the finishing touches on this vacation-worthy dish!

SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
789
FAT
24g
CARBOHYDRATES
117g
PROTEIN
26g

MAIN INGREDIENTS

INSTRUCTIONS