Black beans and fried plantain meet over rice in this Cuban bowl, sweet, savory, and bright with lime.
10 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the plantains on the diagonal and pat the surfaces dry with a paper towel.
Fry the plantains in a pan for 9 minutes until both sides brown.
Warm the black beans with cumin, salt, and a little water for 6 minutes.
Divide the cooked rice among bowls and place the beans on top.
Add the plantains to the bowl, drizzle with lime juice, and finish with cilantro.
💡 Tip: Cooking the plantain over medium heat softens the center without burning the outside.
🍽️ Serving suggestion: Serve the black bean plantain bowl hot with cilantro and lime wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~390
kcal calories
13
g protein
66
g carbs
8
g fat
0.5g
Sugar
9.3g
Fiber
294.9mg
Sodium
0.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
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