Black Bean and Plantain Summer Bowl

Black Bean and Plantain Summer Bowl

So I know summer may be coming to an end, but at least in London it’s still incredibly hot. Actually, it’s only gotten incredibly hot recently so we’re a bit late to this whole summer party in general, and the only way to celebrate is with a super colourful black bean and plantain bowl – and maybe a side of tequila and prosecco watermelon cocktails just for good measure.

Back to this plantain bowl though. It has just got so much going for it.

Creamy guacamole, spiced up black beans, and crispy sweet + salty plantains all come together to make this one of those comforting and colourful dishes that you would love to eat on repeat for a few weeks straight. It’s also pretty simple to make, but makes you feel like you’ve thrown together a meal worthy of endless Instagram posts.

I’m just going to take a second here and profess my love for plantains.

They’re like bananas, but larger and more dense. They have that sweet quality with a savoury finish to them, which makes them completely addictive and moorish. If you haven’t tried them yet, prepare to fall in love and get addicted. Don’t say I didn’t warn you.

Black Bean and Plantain Summer Bowl        Black Bean and Plantain Summer Bowl

Black Bean and Plantain Summer Bowl
Prep time
Cook time
Total time
Serves: 2
Heirloom Tomato Guacamole
  • 1 ripe avocado
  • 1 handful small heirloom tomatoes, quartered
  • 1 tablespoon chopped coriander
  • ½ lime, juiced
  • Pinch of salt and pepper
Black Beans
  • 1 400g can black beans, drained and washed
  • 2 cloves of garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • Enough coconut oil to fry your plantain
  • 1 large ripe (but not soft) plantain, chopped into 1.5cm / .60in rounds
  • Sea salt, to taste
To serve
  1. 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.
  2. 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.
  3. 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.
  4. Return to the paper-lined tray so it drains up any extra oil. Sprinkle with salt and pepper.
  5. To serve, add your beans, guacamole and plantain into a bowl and serve with brown rice and massaged kale.