Black Bean and Kale Bowl
with Roasted Plantains and Guacamole
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!
- 1/2 cup basmati rice
- 1 onion
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 package cooked black beans
- 4 oz kale
- 1 lime
- 1/8 tsp red pepper flakes
- 1 avocado
- 1 roma tomato
- Fresh cilantro
- 6 oz plantains
- Salt and pepper*
- 1 tbsp + ½ tsp vegetable oil*
- *not included
- Baking sheet
Preheat the oven to 425 °F. Heat 1/2 tbsp oil in a small saucepan over medium heat. Add the rice to the saucepan and toast in the oil for about 2 minutes. Next, add 1 1/3 cups water and 1/8 tsp salt to the rice, and bring to a boil. Lower to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 10 to 12 minutes. Remove from the heat.
Rinse and dry produce. Heat 1 tsp oil in a medium skillet over medium heat. Peel and dice the onion. Add 3/4 cup of the onion to the skillet and cook until translucent, about 5 minutes. Peel and slice the plantain into ½-inch pieces. Place plantain on a foil-lined baking sheet and toss with 1/2 tsp oil and a pinch of salt. Bake until golden brown, flipping halfway through, 10 to 15 minutes.
Peel and thinly slice the garlic and add to the skillet with the onions. Stir in the cumin, coriander, salt, beans, and 1/2 cup of water with the garlic and onions. Cook until the beans soften, about 2 to 3 minutes, then roughly mash the beans with a fork, leaving some intact. Bring the mixture to a simmer and cook, uncovered, for 5 minutes.
Rinse and remove stems from the kale. Discard stems. Stack, roll, and thinly slice the kale leaves. Add the kale to the skillet with the beans. Rinse and halve the lime. Squeeze the juice of 1/2 the lime into the skillet with the beans and kale; reserve other half. Cook until kale wilts, about 2 minutes. Season to taste with salt and crushed red pepper. Remove bean and kale mixture from the heat.
Cut avocado in half; discard pits and skins. Cut the halves into ½-inch cubes. Dice the tomato. Rinse the cilantro, remove the leaves from the stems, discard stems, and chop the leaves. In a medium bowl, mix avocado, remaining red onion, tomato, half the cilantro, the juice from the remaining half lime, and 1/8 tsp salt. Mix well, mashing together with a fork to make a chunky guacamole.
To serve, place a scoop of rice on a plate, and put the beans on top of the rice. Add the guacamole and the baked plantains to the side, and garnish everything with the remaining cilantro.