Seared Plantain Bowl
with Cuban rice and beans / chopped spinach / pico de gallo

Name: Seared Plantain Bowl
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 5 oz Baby spinach, roughly chopped; 1/2 Limes, wedges; 2 Plantains, peeled and sliced (look for very ripe, dark brown fruit); 2 tsp Vinegar, rice; 1 tsp Honey; 1 Tbsp Oil, cooking; 1 1/2 cups Pico de Gallo (use store-bought or make your own); for serving Sour cream (opt) (sub plain or Greek yogurt); for serving Tortilla chips (opt); 3/4 cup Rice, uncooked white or brown; 1 can Beans, black (14 oz / 397 g), drained and rinsed

Active: 40 Total: 40

Original GF Paleo Vegetarian

Assemble the bowls ahead or set everything out at the table to customize in this burrito bowl-inspired meal that was last fatured in 2019.
Smarts: Plantains are ready to use when they are dark brown. They should look like overripe bananas. If your plantains aren't quite ready to use, consider waiting a day or two so they will be slightly sweet and tender.

Ingredients

Metric

Servings:

Seared Plantain Bowl:

Baby spinach - 5 oz , roughly chopped
Limes - 1/2 , wedges
Plantains - 2 , peeled and sliced (look for very ripe, dark brown fruit)
Vinegar, rice - 2 tsp
Honey - 1 tsp
Oil, cooking - 1 Tbsp
Pico de Gallo - 1 1/2 cups (use store-bought or make your own)
Sour cream (opt) - for serving (sub plain or Greek yogurt)
Tortilla chips (opt) - for serving

Cuban Rice and Beans:

Rice, uncooked white or brown - 3/4 cup
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed

Prep

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)
Spinach / Limes / Plantains - Prep as directed.
Beans - Drain and rinse.

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Make

Heat oven to 425F / 218C.
Brush a sheet pan with some oil. 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.
In a large bowl whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
If rice was made ahead, reheat in the microwave. Stir in beans. Season with some salt.
Assemble bowls with rice and beans, then plantains, spinach, pico de gallo, 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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