Fiesta Bowl. Sweet Plantain and Black Bean Burrito Bowl

Serves 4 

Calories: 453, fat: 14 g (saturated: 2g, unsaturated: 13g), sodium: 735 mg, carbohydrates: 69 g, protein: 12 g, fiber: 15 g, sugar: 7 g

Feel free to swap out another grain for the brown rice. Refer to our grain chart for cooking times. Pinto and kidney beans can be substituted for black beans. If you make the grains ahead of time, reheat them in a microwave before serving. Sweet potatoes and winter squash are great alternatives for sweet plantains.

Choosing the right plantains for this recipe is important. As plantains ripen from green to yellow and then to black. As they ripen, they become sweeter. The ideal plantain for roasting is a combination of yellow and black. Plantains can be eaten at any stage–but require different cooking methods.

 Ingredients

• 1 large sweet plantain (about 10 ounces), peeled and cut into 1/2-inch rounds (or on the diagonal)  See above for tips on selecting plantains

• Vegetable spray

• Kosher salt and freshly ground black pepper

• 1 tablespoon extra-virgin olive oil, divided

• 1 small onion, thinly sliced

• 1 small red pepper, thinly sliced

• 2 cloves garlic, minced

• 1 tablespoon chopped chipotle chilies, plus 2 teaspoons adobo sauce

• ½ teaspoon ground cumin

• ½ teaspoon dried oregano

• 1 (14.5-ounce) can black beans, drained and rinsed

• 2 cups cooked short-grain brown rice

• 4-8 cups of greens (see greens list) - baby kale, chopped curly kale, or shredded romaine lettuce would be a great choice for this bowl.

• 4 or more cups of vegetables of your choice (sliced radish, grated carrots, shredded cabbage, scallions, cherry tomatoes, red onions)

• ½ cup Avocado Dressing  (recipe below)

• Optional extra toppings; cilantro leaves, pickled onion or jalapenos, lime wedges, toasted pepitas

Instructions:

Adjust oven rack to upper third position and preheat to 425 degrees and line a large baking sheet with parchment paper. Spray the baking sheet with vegetable spray and arrange sliced plantains in a single layer.  Spray again with vegetable spray and season with salt. Bake for 12 minutes, flip and bake for another 6-12 minutes (cooking times vary depending on the ripeness) Plantains should be golden and spotty brown on the outside, and the insides should be soft and creamy.

Meanwhile, Heat oil in a 10-inch non-stick skillet over medium heat until shimmering. Add onion, bell pepper, and ¼ teaspoon salt, cook until softened and beginning to brown, about 5 minutes. Stir in garlic, chipotle, oregano, cumin, and pepper, and cook until fragrant, about 30 seconds. Add the beans and ¼  cup water, and mash some of the beans up with the back of a fork. Cook over medium heat until warmed through, 2 to 3 minutes. Season with salt and pepper to taste. Serve.

To build your bowls, toss greens with just enough dressing to coat. Divide greens among individual bowls. Place ½ cup pepper- bean mixture,  ½ cup warm rice, and ¼ of the roasted plantains in each bowl. Add any additional vegetables you desire. Sprinkle with herbs and any toppings. Drizzle remaining dressing.

Avocado Dressing Makes about ¾ cup (2 tablespoons per bowl)

• 1 ripe avocado, halved, pitted, and cut into ½-inch pieces

• ½  cup cilantro leaves

• ½ cup water

• 1 tablespoon extra-virgin olive oil

• 3 tablespoons lemon or lime juice

• 2 tablespoons low-fat sour cream or yogurt

• 1 garlic clove

• ¾ teaspoon kosher salt

• ½ teaspoon black pepper

Instructions:

Combine all the ingredients for each dressing in a blender or beaker of an immersion blender. Puree until the mixture is as smooth as possible. Taste and adjust seasoning. Transfer to a jar and let it stand to allow flavors to meld for about 15 minutes. Shake before using.

Quick Pickled Jalapenos and Red Onions

• ½ red onion, thinly sliced

• 2-3 jalapenos, thinly sliced

• ½ cup white or distilled vinegar

• ½ cup water

• 1-2 tablespoons sugar

• 1 teaspoon salt

Instructinos:

Place onions and jalapenos in a pint-sized jar. Bring vinegar, water, sugar, and salt to a boil in a small saucepan over medium-high heat. Once the sugar has dissolved, pour the hot mixture over the onions and let cool before using or refrigerating.