You will need
- 1 cup uncooked brown or white rice
- Plantain Fries, recipe follows
- Pico de Gallo, recipe follows
- 1 medium sweet potato
- 2 tbsp avocado oil
- 1 15 oz can or 1 1/2 cup cooked black beans
- 1/2 tsp. cumin
- pinch of salt
Pico de Gallo
- 2 large tomatoes seeded and diced
- 1/2 medium red onion diced
- 1/4 cup of cilantro minced
- 1 tbsp lemon or lime juice
- 1 jalapeno seeded and minced
- salt to taste
Additional Toppings (Optional)
Cook the rice according to package directions. Let simmer while preparing the rest of the dish.
To make the plantain fries, preheat the oven to 400F. Thinly slice the plantains and place them in a bowl. Add olive oil, cumin, and salt and pepper and stir to coat. Place in a single layer on a parchment-lined baking sheet and bake 20 minutes, flipping once.
Pico de Gallo: simply combine all the ingredients in a small bowl. Refrigerate until ready to use.
Slice the sweet potato into 1/4". Heat 2 tbsp of oil in a large cast-iron skillet and sauté the sweet potatoes until lightly browned and cooked all the way through (about 3 minutes per side)
Stir together black beans, cumin, and salt in a small saucepan over medium heat. Cook for 3-5 minutes until beans are heated all the way through.
To assemble place a big scoop of rice in the bottom of each bowl. Add black beans, plantain fries, sweet potatoes, Pico de Gallo, and avocado. Top with any additional toppings your heart desires and serve.
Serving and Storing - Serve these bowls immediately with cilantro, lime, and hot sauce. Store leftovers in the refrigerator for up to 3 days. Pico de gallo can be stored for up to 5 days. The plantains and sweet potatoes do not store well and should not be made in advance.
Calories: 645kcal | Carbohydrates: 88g | Protein: 12g | Fat: 30g | Saturated Fat: 4g | Sodium: 327mg | Potassium: 1285mg | Fiber: 9g | Sugar: 18g | Vitamin A: 6310IU | Vitamin C: 38mg | Calcium: 52mg | Iron: 4.4mg