Cuban Brown Rice Bowl with Sweet Plantains
What’s not to love about black beans and rice? Oven-Baked Platanos Maduros — sweet plantains — add an authentic touch.
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Rice and Beans
very ripe plantains
brownish or black and very tender to the touch
cooked short-grain brown rice
Two 15-ounce cans black beans
rinsed and drained, or 3 cups cooked Black Beans
halved, pitted, peeled, and sliced (optional)
Pico de Gallo
Preheat oven to 400º F. and line a baking sheet with parchment paper.
Cut off the ends of the plantains and draw a sharp knife along the peel, lengthwise, making 2 or 3 slits from one end to the other.
Carefully peel off the skin in sections Slice each plantain diagonally into ½-inch-thick oval slices. Or slice the plantains down the middle in half and then lengthwise to create 4 pieces.
Place the plantains on the baking sheet and bake for about 30 minutes. When the plantains are soft and caramelized, remove from the oven.
For the bowls: Assemble each bowl with 3⁄4 cup of brown rice, about 3⁄4 cup of black beans, and plantains.
Then garnish with cilantro. If you’d like, top the bowls with sliced avocados and/or Pico de Gallo.
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