This black bean bowl is downright dreamy. Flavorful, Cuban-style beans, salty sweet fried plantains, punchy acidic mango salsa, creamy sliced avocado, and fresh-squeezed lime juice with enough finishing acidity to cut across the ingredients and bring it all together. I know I’ve created something good when Shae closes her eyes and does a little shoulder shimmy. This dish received that love, probably because it checks all the boxes: salty, sweet, fruity, acidic, protein, heat, and fat.
This black bean bowl was inspired by our honeymoon in Nicaragua. The day we left Nicaragua was the day the (still ongoing) political riots began. We’ve been keeping a close watch on the news ,and we’re hoping for quick resolution that gives everyone–including the young people fighting so hard for change–the support they deserve. It’s a complicated world out there. Take care of yourselves, so you can love those around you fully.
black bean bowl and wine pairings
Sky’s the limit here, people. There are so many flavor profile options to complement the flavor you consider most dominant in this recipe:
- Beaujolais – Made from the Gamay grape, this light-bodied, dry, fruit-forward wine will complement the acidity and tang of the salsa and the saltiness of the beans. If you’re looking for a light red, Beaujolais is your friend.
- Suggested Regions: Morgon, Chiroubles, or Moulin-à-vent
- Duoro Red – If you want a hearty red, Duoro, Portugal is your spot. Made from Touriga Nacional grapes (same grapes used for Port), this is a red wine with the fruit, body, and tannin turned up to 10. Expect blueberry, sugar plum, vanilla, and a slight edge of roasted meat.
- Albariño – Fruity and acidic, this light white from Spain will give you flavors of lemon, grapefruit, and melon to pair with the mango salsa.
- Suggested Regions: Rias Baixas, Spain
Black Bean Bowl with Plantains and Mango Salsa
This black bean bowl has it all – spice, acidity, protein, fruitiness, creaminess, and heartiness. Trust me, you’ll impress your family and friends with this one.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 30 minutes
- Total Time: 1 hour, 45 minutes
- Yield: 6 servings
- Category: Mains, Vegan, Bowls
- Method: Bowl
- Cuisine: Cuban, Caribbean
- 1 avocado, sliced
- 1 lime, juiced
- Cilantro, stems removed and chopped
- Make the Cuban-Style Black Beans.
- While black beans are cooking, make brown rice. For best texture, bring 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir so rice doesn’t stick to bottom of pan. Boil on high uncovered for 30 minutes. After 30 minutes, remove rice and strain the water out (like pasta). Return rice to the original pot and remove from heat. Cover with a lid and let steam for 10 minutes.
- While rice is cooking, make Mango Salsa.
- After mango salsa is finished, make Fried Plantains.
- Combine rice, beans, salsa, plantains, avocado, and cilantro in a bowl.
- Leftovers can be refrigerated separately for up to 4 days. Reheat beans first and then add additional components.
*Recipe is a guide. Adapt ingredients and measurements as desired.
Keywords: vegan Buddha bowl, cuban bowl, black bean bowl, vegan bowl