Black Bean and Plantain Bowls with Mango Pico
Black Bean and Plantain Bowls with Mango Pico is a delicious Caribbean-inspired dish, packed with Daily Dozen ingredients.
Servings 2
Daily Dozen 
Ingredients
Black Bean and Plantain Bowls
- 1 large plantain, peeled and sliced
- 1/2-1 teaspoon cinnamon
- 1 cup cooked black beans
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 cup cooked quinoa
- 1-2 cups shredded kale
- ½ lime, juiced
Mango Pico
- 1 mango, peeled and chopped
- ½ lime, juiced
- 1 red bell pepper, chopped
- ¼ cup chopped red onion
- 1 teaspoon cumin
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!
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