August 26, 2018
With the continuing trend and inspiration of colourful, nourishing, and delicious veggie bowls, I can’t help but get caught up searching through endless recipe sites trying a combination of delicious flavours, blends, dressings and veggies to bring together a perfectly nutritious plant-powered meal. With recent inspiration and new ideas, I was excited to make this nourishing dish chalked full of nutrients and flavour.
Spicy black beans, baked plantains, incredibly light cauliflower ‘rice’ with additional vegetables for more colour, variety and texture this meal was certainly a winner.
Spicy Black Bean & Plantain Glory Bowl
- two large plantains – coconut oil
- 1 can of black beans – sea salt, cumin, cayenne and chilli pepper
- cauliflower – coconut oil, salt and pepper
- purple cabbage
- salsa and hot sauce (as desired)
- Preheat oven to 425 degrees F (218 C) and place parchment paper on baking sheet.
- Prepare cauliflower rice
Cut cauliflower into medium-sized chunks and use a grater to make into smaller ‘rice’ pieces. Sauté in a large saucepan over medium heat with 1 tbsp of coconut oil. Cover to steam the rice, cooking for 5-7 minutes. Add salt and pepper as desired.
- Prepare black beans by warming homemade or store-bought beans on the stovetop in a small saucepan adding sea salt, cumin and chilli powder to taste. Cook over medium heat. Then when it starts to bubble reduce to a simmer to keep warm.
- Slice plantains and toss in coconut oil and salt. Bake for about 15 minutes or until golden brown and slightly caramelized. Set aside.
- Prepare sides by shredding purple cabbage and chopping red peppers.
- To serve layer cauliflower rice, baked black beans, plantains, sliced purple cabbage and red peppers with additional toppings: cilantro, kale, favourite hot salsa, avocado slices or guacamole and hot sauce (if desired).
- Best served fresh and shared with loved ones.
- Try the recipe out yourself? I would love to hear your reviews or how you created another plant-based ‘glory bowl’ yourself.
Recipe inspired by The Minimalist Baker