Black Bean and Plantain Bowls

Makes 2 servings

Source: Nutrition Facts

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

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.