This is a simple dinner that’s exciting and exotic! The fried sweet plantains jazz up the black beans and asparagus. But the more color in your dinner means the more vitamins! So enjoy this warming Quick Bowl and feel inspired to add your own garnishes: guacamole, chopped cilantro, sriracha…the possibilities are endless, have FUN!
Plantain and Black Bean Bowl
- 2 Sweet Plantains
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Vanilla
- 1 teaspoon Cinnamon
- 1 Can of Black Beans
- 1 Bunch of Asparagus
- 1 Tomato (or avocado!)
- Olive Oil
- Lemon Juice
- Salt and Pepper
Peel both plantains and slice 1/2" thick.
In a cast iron skillet, melt one tablespoon coconut oil over medium heat and fry the first side of the plantain rounds.
While those are browning, rinse and drain the black beans and heat up in a small pot with a little bit of filtered water, salt and pepper. The beans are pretty hands-off, so you can put a cover on them and let them do their thing! Stir occasionally and leave covered.
When the plantains are brown on the bottom, add the other tablespoon of coconut oil and flip the plantains. Sprinkle the brown sugar and cinnamon over the tops and pour the vanilla into the pan making sure it spreads to all of the plantains. Once the brown sugar starts to caramelize, remove from heat.
While those are finishing up, cut the ends off of the asparagus and discard. Drizzle olive oil into a small pan over medium heat. Toss the asparagus in and cook until they turn bright green, less than 5 minutes. Remove from heat, squeeze a little bit of lemon over them and shake some salt and pepper on there, too!
When the plantains, black beans and asparagus are finished, serve in bowls with chopped tomato or avocado. Enjoy!
© Nimai\'s Cookbook