Make your guacamole by scooping out the flesh from your avocado into a bowl and mashing with a fork until clumpy. Stir in the remaining ingredients, taste, and adjust the lime juice, salt and pepper to your taste.
Next make your beans by adding all the ingredients into a pan and cooking over low-medium heat, stirring occasionally until heated through and slightly creamy.
For the plantain, heat your coconut oil in a frying pan until hot. Add your plantain rounds and cook for until lightly golden. Remove to a kitchen paper lined plate or tray, lightly press down with a fork or spoon, then return to the pan and cook for a further 3-4 on each side, until golden brown and crispy. Note - you might have to do this in batches, depending on the size of your pan.
Return to the paper-lined tray so it drains up any extra oil. Sprinkle with salt and pepper.
To serve, add your beans, guacamole and plantain into a bowl and serve with brown rice and massaged kale.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/black-bean-and-plantain-summer-bowl