Black Bean and Plantain Bowls with Mango Pico is a delicious Caribbean-inspired dish.
Ingredients
1 plantain(s)
Plantain, green, raw
(large plantain, peeled and sliced)
1 tsp
Cinnamon
1 cup
Black Beans
(cooked)
1 tsp
Garlic powder
1 tsp
Cumin
1 cup
Quinoa, cooked
2 cup
Kale
(shredded)
1 fruit
Lime
(juiced)
1 mango
Mango
(peeled and chopped)
1 large pepper(s)
Red bell pepper
(chopped)
1/4 cup
Red onion
(chopped)
1 tsp
Cumin
Instructions
Heat oven to 375°F and place the sliced plantain on a baking sheet lined with parchment paper. Sprinkle the plantains with cinnamon. Bake for 15 minutes, flipping once halfway through.
Meanwhile, combine the black beans with the garlic powder and 1 teaspoon cumin. Heat until warm on stove top. Add a few tablespoons of water to keep them from getting too dry.
Combine the shredded kale with the juice from half of a lime and massage it into the kale for 2-3 minutes. Set aside.
Make the mango pico by combining the mango, lime juice, pepper, onion, and cumin.
To serve: split the cooked quinoa between two bowls and top with the beans, plantains, kale, and pico. Enjoy!
