Plantain Bowl

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.

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.

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.

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.

Divide the black beans and kale between large bowls. Top with crispy plantains and loaded guacamole. Dig in!