Black Bean and Plantain Bowls with Mango Pico

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
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• 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!