Cuban Black Bean & Quinoa Bowls with Plantain Chips | Clean Vegan Recipes - Clean Eating Magazine

Cuban Black Bean & Quinoa Bowls with Plantain Chips

Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety 
of textures and a tropical salty-spicy, savory-sweet flavor combination. Use a paring knife to peel the 
plantains by cutting along the natural ridges and peeling the strips off with your knife.
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Cuban Black Bean & Quinoa Bowls with Plantain Chips

Cuban Black Bean & Quinoa Bowls with Plantain Chips

  • Duration
  • Prep Time
  • 4Servings

Ingredients

Bean and Quinoa Bowls

  • 1 
unripened plantain 
(about 6 oz), peeled 
and sliced crosswise 
into ⅛-inch slices
  • 2 tbsp coconut oil, divided
  • ¾ tsp sea salt, divided
  • 1 cup quinoa, rinsed
  • 1 green bell pepper, diced
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tsp dried oregano flakes
  • 1 tsp 
each ground cumin 
and paprika
  • ¼ tsp ground cayenne pepper
  • 1 1
5-oz 
BPA-free can unsalted black beans, drained 
and rinsed
  • 1 mango, peeled and diced
  • 1 
avocado, peeled 
and diced
  • 1 cup cherry tomatoes, halved

Sauce

  • ⅓ cup plain whole-milk yogurt
  • ¼ cup fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 3 tbsp extra-virgin olive oil
  • 1 clove garlic, peeled
  • Pinch sea salt

Preparation

1. Preheat oven to 350°F and 
line a baking sheet with parchment paper. Add plantains to sheet. Melt 1 tbsp coconut oil and toss with plantains. Sprinkle with ¼ tsp salt. Spread in an even layer on sheet. Bake, flipping halfway, until golden brown and crisp around edges, about 25 minutes. 

2. Meanwhile, prepare quinoa according to package directions, using ¼ tsp salt. Fluff with a fork, cover, and set aside. 

3. Meanwhile, in a medium saucepan on medium, heat remaining 1 tbsp coconut oil. Add bell pepper and onion and sauté until tender, about 
4 minutes. Add garlic, oregano, 

cumin, paprika and cayenne and cook, stirring constantly, until fragrant, about 30 seconds. Add beans, 1 cup water and remaining 
¼ tsp salt. Bring to a simmer, reduce heat to low, cover and simmer for 
10 minutes, stirring occasionally.

4. Prepare sauce: In a blender, blend all sauce ingredients until smooth. Divide quinoa among bowls. Top with bean mixture, mango, avocado, tomatoes and plantain chips. Drizzle with sauce before serving.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 631
  • Carbohydrate Content: 89 g
  • Cholesterol Content: 3 mg
  • Fat Content: 29 g
  • Fiber Content: 18 g
  • Protein Content: 16 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 513 mg
  • Sugar Content: 17 g
  • Monounsaturated Fat Content: 15 g
  • Polyunsaturated Fat Content: 4 g