Black Bean Bowl with Plantains and Mango Salsa

Vegan Black Bean Bowl on dark wood background with a glass of red wine and lime sliced in half.

5 from 1 reviews

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.



  • 1 avocado, sliced
  • 1 lime, juiced
  • Cilantro, stems removed and chopped


  1. Make the Cuban-Style Black Beans.
  2. 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.
  3. While rice is cooking, make Mango Salsa.
  4. After mango salsa is finished, make Fried Plantains.
  5. Combine rice, beans, salsa, plantains, avocado, and cilantro in a bowl.
  6. 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