Name: Spicy Plantain Burrito Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: For the Rice:; 1 1/2 cups white long grain rice, uncooked; 2 1/2 cups water; 1 1/2 cups salsa (mild, medium, or hot! you decide); 3 tablespoons tomato paste; 2 tablespoons oil or butter; For the Black Beans:; 2 14 ounce can black beans, rinsed and drained; 2 teaspoons EACH chili powder and cumin; For the Garlic Cilantro Slaw:; 1/4 cup EACH oil and water; 1/2 cup chopped green onions; 1/2 cup cilantro leaves; 2–3 cloves garlic (less if you’re sensitive to garlicky things); 1/2 teaspoon salt; juice of 2 limes; 1/2 cup light sour cream or plain Greek yogurt; 4 cups shredded cabbage (I just used a bagged slaw mix); For the Plantains:; vegetable oil for frying; 4 green plantains

These make for great leftovers! The plantains won’t be as crispy, but IMO they’re still good heated up a day or two later. 🙂

The slaw is the one element that should not be tossed together until you’re ready to serve. If making ahead, just save everything separately in the fridge and toss the slaw together just before serving.

To make this vegan, sub the Greek yogurt in the sauce with a vegan alternative or just use a little more oil to make it more like a dressing.

Spicy Plantain Burrito Bowls

Ingredients

For The Rice

For The Black Beans

For The Garlic Cilantro Slaw

For The Plantains

Steps

Notes

Nutrition Facts