Slightly Modified Recipe from Minimalist Baker | Serves: 1 bowl| Time: ~ 30 min + soaking time
Ingredients
Plantains
1 large #plantains (ripe // yellow with brown spots), peeled, and cut into 1/2-inch rounds)
1 Tbsp coconut oil (sub maple syrup or water if avoiding oil)
1 pinch sea salt
Rice and Beans
#Jicama peeled (took this from the Detoxinista recipe for sushi bowls)
1 cups cooked black #beans
Sea salt to taste
Ground cumin and chili powder
Jicama is an amazing root vegetable packed with nutrients that may help you lose weight and protect your heart health.
Slaw
2/3 cup finely shredded green or purple #cabbage
1/3 cup finely chopped green onion
Toppings
Lime #cashew crema (blend 1/2 cup raw cashews soaked for 2-3 hours, 2 tbsp lime juice. Pinch of sea salt)
Chopped cilantro
Instructions
Preheat oven to 425 degrees F (218 C) and arrange plantain on a parchment-lined baking sheet.
To prepare the jicama rice, place the peeled cubes in a food processor bowl fitted with an "S" blade and briefly pulse until a rice-like texture is created.
Prepare beans by warming homemade or store-bought beans on the stovetop in a small saucepan and adding salt as needed to taste.
Toss plantains with oil and salt and toss to combine. Then bake for about 15 minutes or until golden brown and slightly caramelized. Set aside.
Prepare slaw by adding shredded cabbage and chopped green onion to a mixing bowl and tossing to combine.
To serve, layer rice, beans, plantains, vegetable slaw, and desired toppings or sauces.