Black Bean and Plantain Bowls with Mango Pico

Recipe by: Jenny, our Development Director
Black Bean and Plantain Bowls with Mango Pico is a delicious Caribbean-inspired dish, packed with Daily Dozen ingredients.
4 from 14 votes
Course Main Course
Difficulty Moderate
Servings 2
Daily Dozen


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


  • 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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