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.
Recipe by Sprinkle of Green at