Past Recipes
Cuban Vegetable Bowl

Cuban Vegetable Bowl with Plantains, Black Beans, and Avocado

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Inspired by her Cuban roots, Chef Michelle dreamed up this hearty vegetable bowl which showcases a common Latin American ingredient: plantains. Black beans and homemade pico de gallo perfectly complement the plantains, which are roasted with a little cayenne pepper for a hit of heat. Finished off with tangy lime crema and sliced avocado, this tropical dinner will knock your socks off.
  • Spicy
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • green plantains
    • 3
    • green plantains
  • black beans
    • 1 can
    • black beans
  • plum tomatoes
    • 2
    • plum tomatoes
  • red onion
    • 1
    • red onion
  • limes
    • 2
    • limes
  • cilantro
    • 1/8 ounce
    • cilantro
  • jalapeño
    • 1
    • jalapeño
  • cayenne pepper
    • 1/8 teaspoon
    • cayenne pepper
  • reduced-fat sour cream
    • 1/4 cup
    • reduced-fat sour cream
  • avocado
    • 1
    • avocado

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Rinse all produce. Peel plantains and cut on a diagonal into ½-inch slices. Drain black beans and rinse. Cut tomatoes into ½-inch dice. Peel red onion and dice. Halve limes. Pick cilantro leaves and roughly chop, discarding stems. Halve jalapeño lengthwise and using a knife tip, discard seeds and finely mince as much as desired.
  2. Roast Plantains

    Roast Plantains

    On a baking sheet, toss plantains with 1 tablespoon olive oil, ¼ teaspoon salt, and as much cayenne pepper as desired (it's spicy!) Arrange in a single layer and cover with foil. Roast until softening, about 10 minutes, then remove from oven and discard foil. Return plantains to oven to brown and become tender, 10 minutes more.
  3. Make Pico de Gallo

    Make Pico de Gallo

    While plantains roast, in a medium bowl, combine juice of 1 lime, tomatoes, jalapeño, half of cilantro, and half of onion. Toss to combine and season with ¼ teaspoon salt and black pepper as desired.
  4. Cook Beans

    Cook Beans

    Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add remaining onion. Cook until softened, about 4 minutes. Add black beans and remaining cilantro and cook until warmed through, about 2 minutes more. Season with ½ teaspoon salt and black pepper as desired.
  5. Make Crema and Prepare Avocado

    Make Crema and Prepare Avocado

    In a small bowl, stir together juice of ½ lime and sour cream. Season with ⅛ teaspoon salt and black pepper as desired. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh and cut into thin slices. Squeeze juice of remaining ½ lime over avocado.
  6. Plate Bowls

    Plate Bowls

    Divide plantains evenly between 2 bowls. Top with beans, pico de gallo, avocado, and a dollop of lime crema. Snap a #platedpic and dig in!

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