EATS

Black Beans and Plantain Power Bowl

Colorful, flavorful, and nourishing.

Welcome to EATS, where we bring you plant-rich recipes and tips for flavorful, sustainable home cooking. Together, we will explore the world of plants, sharpen our kitchen skills, and help create a more just food system. EATS is not about what you can or can’t eat, or what you should or shouldn’t eat. It’s about eating (and cooking) more plants and enjoying every single bite.

Power bowls need to do a few things: taste great, leave you satisfied, and provide a colorful mix of foods that keep your energy levels high.This power bowl checks every box with a combination of saucy Cuban-style black beans, smoky corn, steamed broccoli, bell pepper, and a fried egg over a bed of brown rice. Then comes the best topping of all—fried sweet plantains. Make sure you buy plantains with the darkest peels for the sweetest taste. Each part of this recipe is also a recipe in and of itself, making this power bowl great for any mix-and-match meal for the week. 

Black Beans and Plantain Power Bowl

Colorful, flavorful, and nourishing
Cook Time 1 hr
Servings 4

Ingredients
  

WHAT YOU'LL NEED

    Saucy Cuban-Style Beans

    • ¼ cup avocado oil
    • 1 large red onion, peeled and cut into 1-inch pieces
    • 2 16-ounce cans black beans, drained
    • 2 Tbsp tomato paste
    • 2 Tbsp cumin
    • 2 tsp oregano, Mexican preferred
    • 4 cloves garlic, peeled, smashed, or minced
    • 2 tsp kosher salt
    • 1 tsp fresh ground black pepper
    • 2 to 3 dried bay leaves
    • 1 cup vegetable stock or water
    • Juice and zest of two limes (about ⅓ cup juice)
    • Juice and zest of one lemon (about ¼ cup juice)
    • Juice and zest of one large orange (about ½ cup juice)
    • 1 tsp brown sugar, maple syrup, agave syrup
    • ½ bunch cilantro, roughly chopped

    Sweet Plantains

    • 2 large soft plantains with dark peels, also known as maduros
    • 1 cup avocado oil
    • 1 tsp kosher or sea salt

    Sauteed Corn

    • 1 Tbsp avocado oil
    • 1 cup frozen corn kernals or 2 cobs of corn, removed from cob with a sharp long knife
    • 1 tsp smoked paprika
    • ½ tsp salt

    Brown Rice

    • 1 cup uncooked Brown rice
    • 3 cups vegetable stock or water plus 1 tsp kosher salt

    Topping

    • 1 cup steamed or roasted broccoli
    • 4 fried or jammy eggs
    • ½ red onion, peeled and finely diced
    • 1 red, yellow and/or orange bell pepper cut into ¼-inch pieces
    • 1 fresh jalapeño, seeds and ribs removed and cut into ¼-inch pieces
    • ¼ cup toasted pumpkin seeds, optional
    • ½ bunch cilantro

    Instructions
     

    HOW TO MAKE IT

      Saucy Cuban-Style Beans

      • In a Dutch oven or a large pot, add the oil and heat the pot over medium-high heat until the oil shimmers. Add the onions, cook and stir until light golden brown, about 2 minutes.
      • In a Dutch oven or a large pot, add the oil and heat the pot over medium-high heat until the oil shimmers. Add the onions, cook and stir until light golden brown, about 2 minutes.
      • Add the bay leaves, stock, citrus juices, brown sugar, and cilantro; stir well. Allow to cook covered for approximately 15 to 18 minutes until completely heated through and the vegetables are soft.
      • Remove the cover. Liquid should slightly cover beans. If there is too much liquid, raise the heat and bring to a gentle boil, lower heat to a simmer and cook for an additional 8 to 12 minutes uncovered or until the liquid has reduced. 

      Sauteed Corn

      • While the beans are cooking, prepare a sheet pan with sides and line with parchment paper. Add the oil, corn kernals, salt, smoked paprika, if using, and toss. Cook for 4 to 6 minutes until the edges of the corn have browned. Set aside until read to assemble.

      Brown Rice

      • While the beans are cooking, rinse the rice and strain. Add rice to a pot with the stock or water and stir. Cover and bring to a boil, then reduce to a simmer and cook for approximately 20 to 25 minutes. Remove the rice from heat, fluff with a fork, and set aside.

      Sweet Plantains

      • Prepare a sheet pan or paper plates with paper towels for draining.
      • In a deep-sided pan, add the avocado oil and heat the pan over medium-high heat until the oil shimmers and the oil bubbles a bit on the edges.
      • While the oil is heating, cut or peel the skin off the plantains and cut into ¼ to ½ inch discs. The larger pieces will need a bit more cooking time.
      • Add the plantain slices, one at a time, in a single layer without crowding the pan. The oil should be covering the plantain slices at all times. Using heat resistant tongs, turn each piece, allowing Use heat resistant tongs to turn each piece; each side should have a nutty brown color and a soft interior. Cook for about 2-3 minutes total.
      • Remove the pieces onto the prepared paper towel pan and sprinkle with ¼ teaspoon of salt. Continue this process until the plantains are all fried.

      Put It All Together

      • In an individual serving bowl, add about ½ of the cooked rice at the bottom. Add corn, beans, broccoli, eggs, onions, bell peppers, jalapeños, pumpkin seeds, if using. Top with cilantro. Just before serving, add slices of fried plantain to the bowl.
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