Plantain & Black Bean Power Bowl

A yummy vegan power bowl packed with plant-based protein and peppery heat utilizing Beans and Plantains!

Course Dinner & Main Course, Salad

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings bowls

Calories 536

2 cups (500 mL) cooked brown rice
1 can (19 oz/540 mL) black beans drained & rinsed (yields 2 cups/500 mL cooked beans)
1/2 juice from lemon
1 tsp (5 mL) cumin
2 (4 cm) thick plantains ripe, peeled & sliced 1 1/2-inch
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

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!

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.