Plantain and Black Bean Bowl

"Plantain party bowl🌱Plantains are abundant in Jamaica. In fact, I just had a huge bowl of green plantain porridge!!! Seeing as I’m in Jamaica enjoying plantains, I’m reposting this party bowl 🎉. Saucy spiced black beans, Pico De Gallo, roasted plantains. 💚An easy meal to put together and there’s something to please everyone...I think. My youngest says, ‘you can’t go wrong with rice and beans.’ 💚"
-- @cookingforpeanuts

A Note from Feedfeed

If you have a can of black beans, ripe plantains and tomatoes, you can make this bowl! You can skip the rice and add quinoa, or serve on a bed of greens for a lighter lunch! 

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  • Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 3-4

Recipe Card


  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 (15 ounce) can black beans, mostly drained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cumin,
  • 1/4 teaspoon smoked paprika
  • Kosher salt, to taste.
  • 4 large roma tomatoes, medium diced
  • 1/2 small onion, small diced
  • 1 jalapeño, deseeded and minced
  • 1/3 cup cilantro, chopped
  • 1 lime, juiced
  • 2 plantains, sliced 3/4 inch thick


  • Step 1

    Preheat oven to 350 F

  • Step 2

    Brush plantains with oil and bake for 10-15 mins or until tender and lightly browned.

  • Step 3

    While plantains cook, sauté chopped onions in olive oil over medium heat until translucent, 3-4 minutes.

  • Step 4

    Add garlic and cook for 1 minute. Add black beans, vegetable broth, tomato paste, cumin, chili powder, smoked paprika and season with salt to taste.

  • Step 5

    Allow to beans to simmer for 20 mins, adjust seasoning, and top with fresh cilantro.

  • Step 6

    Combine the tomatoes, red onion, jalapeño, cilantro and lime juice in a bowl. Mix until well combined.

  • Step 7

    Serve over rice and assemble to your liking.