Cuban Buddha Bowl

I love everything that involves black beans and plantains! In Guatemala we have beans with everything, for breakfast, lunch, dinner and even snacks so my obsession with this bowl comes to no surprise. I love topping this with mango for a sweet and sour combinations and adding habanera salsa and some lemon juice. This is a very filling recipe full with flavour and textures! I hope you enjoy this as much as I do. So let’s get started.

Serves: 5-6

Preparation: 15 min

Cooking time : 20 min

INGREDIENTS

• 2 cans black beans

• 1 tsp cumin

• 1 tsp hot paprika

• tsp onion powder

• 1 tsp garlic powder

• sea salt to taste

• 1 tbsp olive oil

• 3-4 plantains

• 1-2 tbsp melted coconut oil

• 1 cup red cabbage

• bunch springing onion

• 2 cups of cubed mango

• 1-2 avocados

Add-on: Basmati rice

Method

1. Preheat oven to 200C.

2. In the mean time thinly slice your plantains and massage with your coconut oil. Lay plantains in a baking sheet and sprinkle sea salt to taste. Bake the plantains for 15-20 min until they are golden, check up on them regularly.

3. While your plantains are cooking bring a frying pan to medium heat. Add olive oil, add all spices and cook for 2-3 min. Add drained beans and add salt and pepper to taste. Cover the pan and bring the beans to simmer for 15 min.

4. Chop cabbage, spring onions and mango.Add cabbage and spring onions to a large bowl and sprinkle some sea salt and massage cabbage for 5 min.

5. Take plantains out of the oven and start building your buddha bowl.

If you are serving with basmati rice lay the rice first, add beans, cabbage and spring onions, chopped mango and top with plantains and avocado slices.Add some  lemon juice and enjoy!