We’re here to prove you wrong.
Brighten up dinnertime with this colorful, customizable meal.
If your family lovesavocado, double-check you have enough to go around.
Credit: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
You’ll be floored by how much flavor fits into one bowl of thismeatless meal.
Many grocery stores sell heat-and-serve frozen plantains too.
Ingredients
2ripe plantains, peeled and diagonally sliced 12 inch thick (about 1 lb.)
2tablespoonsolive oil, divided
1teaspoonkosher salt, divided
1(10-oz.)
pkg.yellow rice
1small jalapeno chile, seeded and finely chopped (about 1 Tbsp.)
1 1/4cupschopped red onion (from 1 onion), divided
2(16-oz.)
cansseasoned black beans, drained (do not rinse)
1/4cupwater
1teaspoonground cumin
4radishes (about 3 oz.
Line a baking sheet with parchment paper.
Roast in preheated oven until lightly browned and very tender, 16 to 18 minutes.
Prepare rice according to package directions.
While rice and plantains cook, heat remaining 1 tablespoon oil in a saucepan over medium.
Divide cooked rice evenly among 4 bowls.
Top each with beans, roasted plantains, chopped radishes, and diced avocado.
Sprinkle with chopped cilantro and remaining 14 cup red onion.
Serve with lime wedges.
