Caribbean dinner
Sweet Plantain & Black Bean Bowl
Caramelised sweet plantains with spiced black beans, rice, avocado and a zingy lime-onion salsa. Vegan Caribbean comfort.
Jump to recipe
- 30 min · Under 40 min
- Beginner
- Mild spice
- Serves 2
- Hob
VeganVegetarianGluten freeDairy freeBalancedHotHealthyBudget friendlyFresh
Contains: none of the 9 main allergens. Always check ingredient labels.
Why you'll love it
- Ready in about 30 minutes
- Healthy
- Budget friendly
- Fresh
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Mild enough for most kids.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Ripe plantains (black-spotted), sliced2 whole
- Black beans, drained400 g
- Ground cumin and allspice1 tsp
- Garlic clove, minced1 whole
- Long-grain rice140 g
- Avocado, sliced1 whole
- Red onion, finely diced0.5 whole
- Tomato, diced1 whole
- Lime and coriander1 handful
- Neutral oil2 tbsp
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.
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