Description
Fast and easy to assemble once the rice, plantains and sweet potatoes are roasted.
Optional Chichurry sauce to finish bowl off with.
Ingredients
3 very ripe plantains ( look for lots of brown spots), peeled and sliced into medallions
6 cups baby greens, any kind
3 cloves fresh garlic, minced
2 medium sweet potatoes, peeled and chopped
2 cans black beans, drained and rinsed well
2 cups brown cooked basmati rice, (cooked according to package directions)
Spice mix: 1 tablespoon each of ground coriander, cumin, smoked paprika,
salt and pepper to taste
cilantro to garnish
1 cup veggie broth
Chichurry sauce: optional
1 cup each of chopped fresh parsley, cilantro
1 tablespoon cumin
1 teaspoon celtic salt, pepper to taste
juice of 1 lime
1 tablespoon agave
1/2 cup water
3/4 c virgin olive oil
Instructions
Preheat oven to 375 degrees F.
On two separate cookie sheets lined with parchment or baking liner, spread the slices of plantains on one sheet and the chopped sweet potatoes on the other. Pour about 1 heaping tablespoon olive oil into the palm of your hands and coat the veggies well on each cookie sheet. Salt and pepper each sheet.
Roast for about 20 to 25 minutes or until each are tender when forked.
Set aside.
While roasting, take a large frying pan or iron skillet and coat with a very small amount of olive oil or lightly cooking spray. Add the garlic and cook on low. Do not brown. Add the greens and toss lightly. Salt and pepper. Set aside.
In small pan, add the drained black beans, veggie broth, and spice mix. Taste for seasoning ( may have to add extra salt if too bland). Cook on medium low to low boil then reduce heat to low. Allow the flavors to really get into the beans. Turn off heat and cover. Set aside.
Make the chichurry sauce (the WOW factor!):
put all of the sauce ingredients into a high speed blender and blender for a few minutes until completely silky smooth. Taste for seasoning.
Assemble the bowls:
Add rice on one side, beans on the other, then the greens, top with the sweet potatoes and plantains.
Add some cilantro for garnish and a drizzle of chimichurry sauce.
Notes
Make batches of rice ahead to save cooking time.
Make the Chimichurry sauce ahead and use for tacos, taco salads, other bowls, etc.
Any left overs are good for at least 4 to 5 days and reheat in microwave deliciously.
- Prep Time: 15 min
- Cook Time: 1 hour( if didn't cook the rice)
- Category: Cuban/Southwest