Plantain Black Bean Bowls

Preheat the oven to 400°F. Add short-grain brown rice, 1½ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and rice is tender, 30 to 35 minutes.

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 and tender, 10-15 minutes.

Remove fennel stems so that you’re left with the white part (called the bulb). Cut fennel bulb lengthwise and remove the core. Slice about 2 cups of fennel as thinly as possible. Thinly slice the green apple. Halve and juice the lime. In a large bowl, combine just half the lime juice, agave, Dijon mustard, 1 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.

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

Drain and rinse the black beans. Once the rice is finished, stir in the black beans and chili powder. Taste, and add salt as necessary.

Divide the rice and beans, roasted plantains, and apple fennel slaw between large, shallow bowls. Top plantain black bean bowls with lime crema, and fresh cilantro leaves and stems. Tuck in!