Name: Plantain & Black Bean Power Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups (500 mL) cooked brown rice; 2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes); juice from 1/2 lemon; 1 tsp (5 mL) cumin; 2 ripe plantains, peeled & sliced 1.5-inch (4 cm) thick; 1 Tbsp (15 mL) canola oil; salt & pepper, to taste; 1 large red bell pepper, thinly sliced; 2 medium carrots, peeled & julienned; 1 cup (250 mL) purple cabbage, thinly sliced; 1 cup (250 mL) yellow tomatoes, halved; 4 handfuls leafy greens; 1/4 cup (60 mL) pumpkin seeds, optional; 1/4 to 1 scotch bonnet pepper (see notes); 2 cloves garlic; 4 Roma tomatoes, quartered; 1 handful parsley; 1 small red onion, quartered; 1/2 cup (125 mL) vegetable stock; 1 Tbsp (15 mL) olive oil; salt & pepper, to taste

Nutrition

Serving Size: 1 bowl (1/4 recipe) Calories: 536 Total Fat: 16 g Saturated Fat: 4 g Carbohydrate: 81 g Fibre: 16 g Sugars: 14 g Protein: 25 g Sodium: 400 mg Potassium: 850 mg Iron: 2.5 mg

Ingredients

Power Bowl

2 cups (500 mL) cooked brown rice
2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
juice from 1/2 lemon
1 tsp (5 mL) cumin
2 ripe plantains, peeled & sliced 1.5-inch (4 cm) thick
1 Tbsp (15 mL) canola oil
salt & pepper, to taste
1 large red bell pepper, thinly sliced
2 medium carrots, peeled & julienned
1 cup (250 mL) purple cabbage, thinly sliced
1 cup (250 mL) yellow tomatoes, halved
4 handfuls leafy greens
1/4 cup (60 mL) pumpkin seeds, optional

Pepper Sauce

1/4 to 1 scotch bonnet pepper (see notes)
2 cloves garlic
4 Roma tomatoes, quartered
1 handful parsley
1 small red onion, quartered
1/2 cup (125 mL) vegetable stock
1 Tbsp (15 mL) olive oil
salt & pepper, to taste

Directions

In a small bowl, mix together black beans, lemon juice and cumin. Set aside.
Sprinkle plantain with canola oil and salt and pepper to taste. Preheat cast iron skillet on medium-high. Add sliced plantain and cook until golden, about 4-5 minutes per side. Set aside.
Prepare Pepper Sauce. Add all pepper sauce ingredients, except olive oil, salt and pepper to a food processor. Pulse until ingredients are well combined. Spoon sauce mixture into a small pot and cook on medium heat for 10 minutes, or until thick. Finish sauce by stirring in olive oil and season with salt and pepper to taste. Refrigerate in a small airtight container for up to 5 days.
Assemble power bowls by dividing rice, beans, plantain and vegetables between 4 bowls. Drizzle with prepared Pepper Sauce and enjoy!

Notes

A 19 oz (540 mL) can of black beans, drained & rinsed, yields 2 cups (500 mL) cooked beans.
The scotch bonnet pepper is significantly hotter than the commonly available jalapeno pepper. Use 1/4 to a full pepper depending on the level of heat you like and are used to. Wear gloves when handling the pepper and avoid touching your face or eyes. Wash hands thoroughly after handling the pepper.

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Plantain & Black Bean Power Bowl