So, I had never tried a Plantain before until about two years ago.  I went to visit a friend of mine in Miami, Florida and she took me out to eat at this great Cuban place.  I ordered a dish that came with rice, plantains and black beans.  I don’t know why, but I was nervous about trying them.  I’m glad I gave them a try because they were SO good though!  When I came home, I bought some and have tried out some different dishes with them.

While grocery shopping yesterday, I saw some perfect looking plantains, so I grabbed two of them and decided I’d make something with them.  Today, I decided to try out a bowl!  I was craving some fresh tasting foods.  Going through my fridge and pantry, I came up with an idea.  The bowl has mangoes and black beans, avocados, couscous and of course, plantains!  A super fresh tasting bowl filled with nutritious goodness.

Cook the Couscous according to the package instructions. Once it is done cooking, add the cilantro, 2 tablespoons lime juice, and 1 teaspoon salt; stir to combine.

Meanwhile, add some cooking oil to a frying pan, add the diced onion and cook for 5 minutes, until it begins to soften.

Add black beans, water, chili powder, paprika, pepper, and ½ teaspoon salt to the skillet. Stir to combine. Then, set aside on a plate or bowl.

In a skillet (you can use the same one from the beans), heat coconut oil over medium heat. Add plantains in a single layer; cook for about 5 minutes on each side. Repeat until all plantains are cooked.

To assemble your bowls, add a scoop of couscous, a scoop of beans, plantains, and some diced mango. Top with avocado slices and garnish with lime wedges and cilantro.

Cilantro Lime Plantain Bowl

½ cup couscous
1 cup water
⅓ cup cilantro, finely chopped, plus more for garnish
3 tablespoons lime juice, divided, plus more wedges for garnish
1½ teaspoons salt, divided
1 purple onion, diced
1 15-ounce can black beans, drained and rinsed
½ cup water
1 teaspoon chili powder
½ teaspoon paprika
¼ teaspoon ground black pepper
1-2 tablespoons coconut oil, plus more if needed
1 ripe plantain, cut in ¼-inch slices
1 mango, diced
1 avocado, sliced

INSTRUCTIONS

Cook the Couscous according to the package instructions. Once it is done cooking, add the cilantro, 2 tablespoons lime juice, and 1 teaspoon salt; stir to combine.

Meanwhile, add some cooking oil to a frying pan, add the diced onion and cook for 5 minutes, until it begins to soften.

Add black beans, water, chili powder, paprika, pepper, and ½ teaspoon salt to the skillet. Stir to combine. Then, set aside on a plate or bowl.

In a skillet (you can use the same one from the beans), heat coconut oil over medium heat. Add plantains in a single layer; cook for about 5 minutes on each side. Repeat until all plantains are cooked.

To assemble your bowls, add a scoop of couscous, a scoop of beans, plantains, and some diced mango. Top with avocado slices and garnish with lime wedges and cilantro.