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.