Spiced Plantain and Black Bean Quinoa Bowl

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (400g), drained and rinsed black beans
• 2, peeled and sliced ripe plantains
• 1, diced bell pepper
• 2 cloves, minced garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• a handful, chopped fresh coriander
• 1, juiced lime
• 2 tbsp coconut aminos
• to taste salt
• to taste black pepper
• for sautéing water or vegetable broth

Steps

1. 1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until all water is absorbed. Fluff with a fork.
2. 2. In a large skillet, heat a splash of water or vegetable broth over medium heat. Add the minced garlic and diced bell pepper, sauté for 3-5 minutes until soft.
3. 3. Stir in the black beans, cumin, smoked paprika, lime juice, and coconut aminos. Cook for an additional 5 minutes, stirring occasionally. Season with salt and black pepper to taste.
4. 4. While the bean mixture is cooking, heat another non-stick skillet over medium heat. Add sliced plantains and cook for about 3-4 minutes on each side, until golden and caramelized. Remove from heat.
5. 5. To serve, divide the quinoa among bowls, top with the black bean mixture, and arrange the caramelized plantains on top. Garnish with fresh coriander.

Notes

• This dish incorporates a combination of sweet, smoky, and spicy flavours, with the hint of fresh coriander adding brightness.

Substitutions

• If black beans are not available, any other legume like kidney beans or chickpeas can be used.