This burrito bowl is plant-based, protein-packed and includes plantains (!!!)
I fell in love with plantains on my first trip to Honduras, and every subsequent trip has seen me loading my plate with them. Boiled, baked, fried, chipped (ok, that’s not a real adjective), it doesn’t matter, I love them all. While I’ve been taught how to prepare them, it’s an art that I haven’t quite mastered yet. When you think they look too ripe is when they are perfect, but I seem to jump the gun often.
This time, I got it. These plantains were sweet, but not too sweet; more sauteed than fried in coconut oil. While these bowls can be customized to your taste, you should definitely include the plantains.
1 plantain, very ripe
1 cup cooked brown rice
1 can black beans
Pineapple mango salsa, or salsa of your choice
2 tablespoons coconut oil
For the beans:
Pour the can of black beans into a small pot. Heat on medium-low for 30-40 minutes, stirring once or twice. The longer they cook, the more tender they will be. With about 10 minutes left to cook, add in the garlic powder, cumin and chili powder. You’re in complete control of how much spice you add; I like a lot to offset the sweetness of the plantains and salsa. Once cooked, remove the pot from heat.
For the plantains:
Peel and slice the plantain. Heat coconut oil in a medium-sized pan on medium heat. Once the oil is hot, place each plantain slice in the pan to cook on each side until golden brown. After the plantains are cooked, remove them from the pan and place on a plate with paper towel laid underneath to soak up the extra oil.
For the bowl:
In a bowl, or on a plate, place half the rice, beans and plantains. Add shredded lettuce and salsa. Enjoy!