Daily Dozen Beans, Cruciferous Vegetables, Greens, Herbs and Spices, Other Fruits, Other Vegetables, Whole Grains
Ingredients
Black Bean and Plantain Bowls
1large plantain, peeled and sliced
1/2-1teaspooncinnamon
1cupcooked black beans
1teaspoongarlic powder
1teaspooncumin
1cupcooked quinoa
1-2cupsshredded kale
½lime, juiced
Mango Pico
1mango, peeled and chopped
½lime, juiced
1red bell pepper, chopped
¼cupchopped red onion
1teaspooncumin
Instructions
Heat oven to 375°F and place the sliced plantain on a baking sheet lined with parchment paper. Sprinkle the plantains with cinnamon. Bake for 15 minutes, flipping once halfway through.
Meanwhile, combine the black beans with the garlic powder and 1 teaspoon cumin. Heat until warm on stove top. Add a few tablespoons of water to keep them from getting too dry.
Combine the shredded kale with the juice from half of a lime and massage it into the kale for 2-3 minutes. Set aside.
Make the mango pico by combining the mango, lime juice, pepper, onion, and cumin.
To serve: split the cooked quinoa between two bowls and top with the beans, plantains, kale, and pico. Enjoy!