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Savory Vegan Fiesta Bowl with Roasted Plantains

Mouthwatering Vegan Fiesta Bowl featuring tender roasted plantains, seasoned black beans, zesty veggie slaw, and creamy avocado, all served over a bed of tasty rice. Accompanied by a homemade habanero sauce for a truly unforgettable dining experience in just 10 core ingredients!
4
45 min
TOTAL TIME
1969
CALORIES
$3.28
PER SERVING
Savory Vegan Fiesta Bowl with Roasted Plantains
Ingredients
19 INGREDIENTS
4 SERVINGS
Coconut Oil
1 1/2 tbsp coconut oil
Olive Oil
2 tbsp olive oil
Salt
1/2 tsp salt
Ground Cumin
1 tsp ground cumin
Plantains
4 large plantains
peeled and cut into 1/2-inch rounds
Sea Salt
1 pinch sea salt
Cooked Brown Rice
4 cups cooked brown rice
Canned Black Beans
30 oz canned black beans
drained and rinsed
Sea Salt
1/2 tsp sea salt
Chili Powder
1 tsp chili powder
Green Cabbage
3 cups green cabbage
finely shredded
Green Onion
1 cup green onion
finely chopped
Avocado
1 large avocado
sliced
Garlic
2 cloves garlic
minced
Limes
2 whole limes
cut into wedges
Habanero Pepper
1 whole habanero pepper
seeded and chopped
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Distilled White Vinegar
1/4 cup distilled white vinegar
Water
1/2 cup water
Directions
9 STEPS
10 min
PREP TIME
35 min
COOK TIME
45 min
TOTAL TIME
1
Preheat oven to 425 degrees F (218 C) and arrange plantains on a parchment-lined baking sheet.
2
Toss plantains with coconut oil and sea salt, mixing well.
3
Bake plantains for about 15 minutes or until golden brown and slightly caramelized.
4
Warm the black beans in a small saucepan, seasoning with 1/2 tsp sea salt, 1 tsp ground cumin, and 1 tsp chili powder. Heat over medium heat, then reduce to a simmer to keep warm.
5
Prepare the slaw by combining 3 cups finely shredded green cabbage and 1 cup finely chopped green onion in a mixing bowl.
6
Create the homemade habanero sauce by blending seeded and chopped Habanero pepper, minced garlic, distilled white vinegar, olive oil, water, and 1/2 tsp salt in a blender or food processor.
7
To serve, layer brown rice, seasoned black beans, roasted plantains, and veggie slaw in a bowl.
8
Add sliced avocado, fresh chopped cilantro, lime wedges, and a drizzle of the homemade habanero sauce for maximum flavor.
9
Best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 4 days.
Health Info
Macros
368g
CARBS
32g
FAT
66g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN