Black-Bean and Plantain Burrito Bowl
- 1 sweet potato, peeled and cut into 1-inch cubes
- 1 Tbsp. olive oil
- 1 tsp. cumin
- 1/2 tsp. salt
- 1/4 cup diced tomato
- 1/4 cup chopped cilantro leaves
- 1/4 cup diced white onion
- 1 tsp. freshly squeezed lime juice
- 1 large ripe (black) plantain
- 1 Tbsp. vegetable oil
- 1 12-oz. can black beans, rinsed and drained
- 2 cups cooked brown rice
• Preheat the oven to 450ºF
• Toss the sweet potatoes with the olive oil, cumin, and salt in a large bowl. Line a baking sheet with foil, then arrange the potatoes on the baking sheet in a single layer. Bake 20 to 30 minutes, or until soft, turning every 10 minutes or so to prevent burning.
• Meanwhile, combine the tomato, cilantro, and onion with the lime juice in a medium bowl and set in the fridge to let the flavors come together.
• Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then removing each side of the peel in sections. Slice the plantain crosswise on an angle into bite-sized pieces. Heat the vegetable oil in a large skillet over medium-high heat. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper towel–lined plate to drain and cool.
• Once the sweet potatoes have finished cooking, assemble the bowls. Divide all the ingredients equally between the two bowls, starting with the rice, then layering with the beans, sweet potatoes, and plantains. Top with the fresh pico de gallo mix.