Cuban Black Beans and Rice with Roasted Peppers and Plantains
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Well Plated · by Erin Clarke★ 4.9 (10)

Cuban Black Beans and Rice with Roasted Peppers and Plantains

NUTRITION · PER SERVING50M COOK
CAL 36%·PRO 36%
CARBS 117G66% OF CAL
22G FIBER66G OTHER30G TOTAL SUGAR
FAT 21G26% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful all-in-one meal of black beans and rice with roasted plantains, bell peppers, and fresh avocado. Hearty, filling, and completely plant-based.

maincaribbeanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup uncooked brown rice
  • 2 very large ripe plantains (almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices)
  • 2 large red bell peppers (or yellow or orange bell peppers, cut into 3/4-inch slices and halved)
  • 1 small red onion (cut into rough 3/4-inch pieces)
  • 2 1/2 tablespoons extra-virgin olive oil (divided)
  • 1 1/2 teaspoons kosher salt (divided)
  • 3 teaspoons ground cumin (divided)
  • 1/2 teaspoon allspice (divided)
  • 1 small jalapeño (seeded and finely chopped (about 1 tablespoon))
  • 2 tablespoons tomato paste
  • 2 cloves garlic (minced (about 2 teaspoons))
  • 2 teaspoons dried oregano
  • 3 cups Cuban Black Beans
  • Sliced radishes
  • Diced avocado
  • Chopped fresh cilantro
  • Lime wedges
PREP
30M
SODIUM
1534MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.