Seared Plantain Bowls
with Cuban rice and beans / bell peppers / avocados

Name: Seared Plantain Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2/3 cup Rice, uncooked white or brown; 1 can Beans, black (14oz / 397g), drained and rinsed; 1 Tbsp Oil, cooking; 1/4 tsp Cumin; 1/2 tsp Vinegar, red or white; 1 Bell peppers, any color, thinly sliced; 1/2 Onions, medium, thinly sliced; 1 Jalapenos (opt), chopped; 1/2 Limes, wedges; 1 Tbsp Cilantro, chopped; 3 Plantains (look for very ripe, dark brown fruit); 1 Avocados; 1 tsp Lime juice; 1 Tbsp Oil, cooking; 5 oz Spinach, baby; 4 Tbsp Yogurt, plain or Greek

Active: 35 Total: 35

Original GF Paleo Vegetarian

These easily customizable bowls with Caribbean-inspired flavors were first featured in May 2016, but we've added sauteed bell peppers and spinach for even more texture and color.

Ingredients

Metric

Servings:

Cuban Rice and Beans:

Rice, uncooked white or brown - 2/3 cup
Beans, black (14oz / 397g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Cumin - 1/4 tsp
Vinegar, red or white - 1/2 tsp

Seared Plantain Bowls:

Bell peppers, any color - 1 , thinly sliced
Onions, medium - 1/2 , thinly sliced
Jalapenos (opt) - 1 , chopped
Limes - 1/2 , wedges
Cilantro - 1 Tbsp , chopped
Plantains - 3 (look for very ripe, dark brown fruit)
Avocados - 1
Lime juice - 1 tsp
Oil, cooking - 1 Tbsp
Spinach, baby - 5 oz
Yogurt, plain or Greek - 4 Tbsp

Prep

Make rice - 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)
Bell peppers / Onions / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
Lime wedges / Cilantro - Prep as directed. Store separately. (Can be done 1 day ahead)
Beans - Drain and rinse.
Plantains - Peel and slice. (Prep plantains for Thursday's melts at the same time if you are planning to make that meal.)

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Make

Heat oven to 425F / 218C. Brush a sheet pan with some oil. Add plantains (include plantains for Thursday if you are making that meal) in a single layer and brush with some more oil. Sprinkle with a pinch of salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
Mash avocados with cilantro and lime juice. Season with some salt.
Heat a nonstick pan or skillet over medium-high heat. Add cooking oil (the portion for the bowls) and then bell peppers, onions and jalapenos to heated oil. Saute until peppers and onions are tender, 4 to 5 minutes. Add spinach with a pinch of salt and saute just until spinach is wilted. Set aside and return pan to heat.
Reduce heat to medium. Add oil (the portion for the rice and beans) and then beans, cumin and vinegar to heated oil. Saute for 1 minute. Stir in rice just until heated through.
Divide rice and beans between serving bowls and top with plantains (remember to reserve half if doubled for Thursday), sauteed peppers / spinach, mashed avocado, yogurt and lime wedges. Alternatively, just set all the components out and let everyone assemble their bowls at the table. Enjoy!

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