Black Bean Plantain Bowls

These black bean plantain bowls are made with cilantro lime rice, seasoned black beans, sweet caramelized plantains, crisp lettuce, avocado, and pickled red onions, all finished with a creamy cilantro lime sauce.

It's a hearty vegan dinner that's easy enough for a weeknight but great for meal prep, too!

When I was developing this recipe, I wanted every component to bring something different to the bowl.

The seasoned black beans are savory, the plantains add sweetness, and the tangy pickled onions and creamy cilantro lime crema balance everything out.

Ingredients

This recipe is made with simple ingredients, but there are a few things to keep in mind when shopping and preparing them.

Jasmine rice: I use jasmine rice and cook it in a rice cooker, but you can also make it on the stovetop. Follow the water ratio recommended for your rice cooker or the package instructions, as the amount of water needed can vary.

Black beans: Canned black beans keep this recipe quick and easy. Drain and rinse the beans before adding them to the pan.

Plantains: Look for ripe plantains that are yellow with plenty of black spots. Green plantains are much starchier and won't give you the same result.

Pickled red onions: I tried to keep the toppings simple, but I wouldn't skip the pickled red onions. Their acidity cuts through the sweeter plantains and creamy sauce. Use homemade or store-bought.

Cilantro lime crema: Finish the bowls with my Cilantro Lime Cashew Crema for a creamy, slightly spicy sauce. This can also be made ahead of time and refrigerated until you're ready to assemble the bowls.

See recipe card for quantities.

How to Make This Recipe

These bowls come together in a few simple steps while the rice, black beans, and plantains are prepared separately before assembling.

Step 1: Cook the jasmine rice in a rice cooker or on the stovetop according to the package directions. Once cooked, fluff with a fork and stir in the fresh lime juice, lime zest, chopped cilantro, and additional salt to taste.

Step 2: Sauté the onion until softened, then add the garlic and jalapeño. Stir in the seasonings, black beans, and vegetable broth. Reduce the heat and simmer.

Step 3: Lightly mash some of the beans while leaving plenty whole for texture. Finish with fresh lime juice and season to taste.

Step 4: Peel the ripe plantains and slice them diagonally into pieces.

Step 5: Cook the plantain slices in an oiled pan until golden brown and caramelized on both sides. Season with salt.

Step 6: Add the cilantro lime rice, black beans, and plantains to each bowl, then finish with your toppings.

Substitutions & Variations

This recipe is easy to customize depending on what you have on hand or how spicy you like it.

Here are a few simple swaps and variations:

• Rice: Swap the jasmine rice for brown rice, quinoa, or another grain you enjoy.
• Black beans: Pinto beans would work well in place of the black beans.
• Make it spicier: Leave some of the jalapeño seeds in the beans.
• Make it milder: Remove all the seeds from the jalapeño.
• Add more vegetables: Corn, tomatoes, or sautéed bell peppers would all work well in these bowls.
• Add extra protein: Top the bowls with tofu ground beef crumbles for an even more filling meal.

Tips & Tricks

Use ripe plantains. Look for plantains that are yellow with plenty of black spots. The riper they are, the sweeter they'll be and the better they'll caramelize.

Don't overcrowd the pan. Cook the plantains in a single layer so they can brown instead of steam. Work in batches if necessary.

Don't mash all the black beans. I found that lightly mashing just some of the beans gives them the best texture.

Adjust the beans as they cook. If they become too thick while simmering, add another splash of vegetable broth. If they're too thin, let them simmer a little longer.

Prep the components ahead. The rice, black beans, and cashew crema can all be prepared ahead of time, making assembly much quicker when you're ready to eat.

Storage and Reheating

For the best results, store the rice, black beans, plantains, and toppings in separate airtight containers in the refrigerator for up to 4 days.

Reheat the rice and black beans in the microwave or on the stovetop until warmed through. The plantains can be reheated in a pan or air fryer to help bring back some of their caramelized texture.

Add the lettuce, avocado, pickled red onions, and sauce after reheating and assemble the bowls just before serving.