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Seared Plantain Bowl
with Cuban rice and beans / chopped spinach / fresh salsa

Active: 40 Total: 40
These plaintain bowls have been featured in the past - most recently in 2017. This time the bowls are topped with chopped baby spinach and homemade salsa to keep things fresh in the warmer temps.


Cuban Rice and Beans:
  • Rice, uncooked white or brown - 2/3 cup
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Seared Plantain Bowl:
  • Baby spinach - 5 oz , roughly chopped
  • Limes - 1/2 , wedges
  • Plantains (enough for 2 nights) - 3 (look for very ripe, dark brown fruit)
  • Vinegar, rice - 2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Sour cream (opt) - for serving (sub plain or Greek yogurt)
  • Tortilla chips (opt) - for serving
Fresh Salsa:
  • Jalapenos - 1 , diced
  • Shallots - 1 clove , diced
  • Cilantro - 2 tsp , chopped
  • Tomatoes, medium - 2 , chopped
  • Limes - 1/2 , juice of


  1. Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Jalapenos / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Spinach / Lime wedges (for bowls) / Cilantro / Tomatoes - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed.
  4. Make salsa - Combine jalapenos, shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper.
  5. Plantains - (This makes enough for 2 nights.) Peel and slice.
  6. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C.
  2. Brush a sheet pan with some oil (you may need two sheet pans to fit all of the plantains). Add plantains in a single layer and brush with some more oil. Season with some salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
  3. In a large bowl, whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
  4. If rice was made ahead, reheat in the microwave. Stir in beans. Season with some salt.
  5. Assemble bowls with rice and beans, then plantains (reserve half for Thursday), spinach, salsa, sour cream, and lime wedges. (You can also set all of the components out and let everyone assemble their bowls at the table.) Serve with chips if you’d like (crumble some over top for extra crunch). Enjoy!



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