Black Bean & Sweet Plantain Bowls

🛒 Ingredients

• #Brown Rice Base;
• 200 g brown rice — rinsed well
• 400–450 ml water or vegetable stock.. Pinch of sea salt
• #Smoky Black Beans;
• 2 cans (400 g each) black beans — drained and rinsed
• 1 tbsp olive oil.. 1 small onion — finely diced
• 2 cloves garlic — minced.. 1 tsp ground cumin
• ½ tsp smoked paprika.. ¼ tsp chilli powder — optional
• ½ tsp dried oregano.. 150 ml vegetable stock
• Salt and black pepper — to taste.. 1 tbsp lime juice — to finish
• #Sweet Caramelised Plantains;
• 2–3 ripe but firm plantains — yellow with black spots, peeled and cut diagonally into 1 cm thick slices
• 2–3 tbsp coconut oil or neutral oil — for frying.. Pinch of sea salt
• ½ tsp coconut sugar — optional, for extra caramelisation
• #Fresh Bowl Extras;
• 1 large avocado — halved, pitted, and sliced
• 150 g purple cabbage — very thinly shredded
• Fresh cilantro — roughly chopped.. Lime wedges — for squeezing
• #Zesty Fruit Sauce;
• 1 small ripe mango or papaya — peeled and diced
• 2 tbsp lime juice.. 1 tbsp olive oil
• ½ tsp chilli flakes — adjust heat to taste.. Pinch of salt

👩‍🍳 Instructions

1. 1

   Cook the rice: Place the rinsed brown rice, water or stock, and salt into a pot. Bring to a boil, then reduce heat to low, cover tightly, and simmer gently for 25–30 minutes until the water is fully absorbed and rice is tender yet pleasantly chewy. Remove from heat and let rest covered for 5 minutes before fluffing gently with a fork.

2. 2

   Simmer the black beans: Heat the oil in a medium pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent. Stir in the minced garlic, cumin, smoked paprika, chilli powder, and oregano — cook for 1 minute until fragrant. Add the drained black beans and vegetable stock. Bring to a gentle simmer, then cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and flavours meld. Season generously with salt, pepper, and the lime juice. Keep warm.

3. 3

   Fry the plantains: Heat the coconut oil in a large non-stick pan over medium heat. Place the plantain slices in a single layer — do not overcrowd. Fry for 2–3 minutes on each side until deep golden brown, caramelised, and tender when pierced with a fork. Transfer to a plate lined with paper towel to drain lightly. Sprinkle immediately with a tiny pinch of salt and coconut sugar if using.

4. 4

   Blend the sauce: Place the diced mango or papaya, lime juice, olive oil, chilli flakes, and salt into a blender or small jar. Blitz until smooth and creamy. Taste and adjust — it should be bright, tangy, slightly sweet, and gently spicy. Set aside.

5. 5

   Assemble beautifully: Divide the warm brown rice evenly across serving bowls. Top generously with the smoky black beans and golden fried plantain slices. Arrange avocado slices alongside, pile on the crisp shredded purple cabbage, and scatter fresh cilantro over the top. Drizzle generously with the vibrant fruit sauce, add a wedge of fresh lime, and serve warm!