Plantain, Fish and Veggie Bowl
Use this recipe as the perfect way to try the banana's relative -- the plantain! Plantain's taste delicious once cooked in a pan with oil and our recipe uses a ripe plantain, which is nice and sweet. The rice & beans give an added savor. Pickled onion & canned fish salty. Kale and avocado freshen it up.
Ingredients
Ripe plantain (Yellow, with brown spots)
4
Canned fish like salmon (we used Safecatch)
1 can
Black beans (we used Field Day)
1 can
Rice (sub other grain of choice)
1 cup
Water
1 cup
Kale
1 head
Pickled onion (We used Smalltown cultures)
1/4 cup
Avocado
1/2
Coconut oil
1 tablespoon
Chili powder
1/2 teaspoon
Cumin
1/2 teaspoon
Salt
To taste
Salsa (optional, we used Our Own Sassy Salsa)
Cilantro
Lime
- Rinse rice in a strainer. Cook with water in a pot on stovetop or rice cooker until soft.
- Peel plantains and slice into thin pieces.
- Heat pan with oil on medium to high heat - once oil is hot, place in plantain. Cook on both sides for a few minutes each, or until golden brown. Sprinkle with salt to taste.
- Chop kale into small pieces, sautee in the same pan until tender.
- Strain black beans and rinse.
- Add rice and beans into a bowl. Season with cumin and chili powder.
- Add kale, pickled onion, plantain, canned salmon and sliced avocado.
- Top with optional salsa, lime, and cilantro.