Indulge in a flavorful Daniel Fast-compliant recipe with my Plantain and Black Bean Rice Bowl, featuring the perfect blend of sweet plantains, protein-rich black beans, creamy avocado, and wholesome brown rice for a delicious and nutritious vegan meal that’s a breeze to make!
Hey foodie friend! 🌮 Ready to spice up your Daniel Fast with something delish? We’ve got the scoop on my newest creation – the Plantain and Black Bean Rice Bowl. It’s like a party for your taste buds, and it’s all Daniel Fast and vegan compliant…I know right! Thank me later 🙂
So, why make this bowl during the Daniel Fast? Well, it’s all about that plant-based goodness that Daniel himself would’ve approved. Let’s dive into the yumminess and why this bowl is a total win!
🍌 Sweet Plantains: Picture this – natural sweetness meets a ton of vitamins and minerals. These golden plantains aren’t just tasty; they’re a health boost, with potassium and fiber for happy hearts and tummies. Also my Jamaican mother would be proud of my golden brown sear–absolute perfection!
🖤 Black Beans: The heart and soul of our bowl. Packed with protein, fiber, and antioxidants, these beans are like the superheroes of the Daniel Fast world. They’ll keep you fueled up and feeling fab. I love simmering mine with white onion, garlic and plenty of spices, they could legit be the entire meal if you wanted.
🥑 Avocado: Creamy, dreamy, and oh-so-nutrient-packed. Avocado adds that luxe touch to our bowl. With healthy fats and a bunch of vitamins, it’s basically the VIP guest. If you have my first ebook, Cooking Made Easy, you’ll remember that I made some black bean and sweet plantain tacos and used a avocado cilantro dressing to top it off. An absolute dream.
🍚 Brown Rice: The trusty base of our bowl. Brown rice is all about the good carbs and essential nutrients. It’s like the reliable friend who’s got your back, promoting fullness and giving you a steady energy boost. I made mine in the instant pot in 40 minutes, set it and forget it.
Black Bean and Sweet Plantain Bowl
Ingredients
For Brown Rice
- 1 cup of brown rice rinsed
- 1 1/4 cup of vegetable broth *note some brown rice might take a bit more water
- 1 tbsp garlic paster
- 1 tbsp olive oil
- 1 tbsp plant based butter
For Sweet Potato
- 1 large orange fleshed sweet potato
- 1/2 a small white onion sliced
- 2 tbsp coconut oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Kosher salt to taste
For Black Beans
- 1 can of organic black beans with liquid
- 1 tbsp plant based butter
- 1 tbsp olive oil
- 1/2 a small onion sliced
- 1 tbsp garlic paste
- 1 tsp adobo seasoning
- 1 tbsp garlic powder
- Kosher salt to taste
- Black pepper to taste
For Plantain
- 1 large sweet plantain with skin blackened
Other ingredients
- 1/2 a ripe avocado
Instructions
For Brown Rice
- 1. Put the instant pot on the saute function and once hot add butter and olive oil
- 2. Next, add the brown rice and saute for 1 minute
- 3. Season rice to taste with kosher salt and add vegetable broth then cover tightly
- 4. Cook on high pressure for 20 minutes and natural release for another 20-30 minutes or until rice is nice and fluffy and all liquid has evaporated and rice is tender
For Sweet Potato
- 1. To a large nonstick skillet, melt coconut oil on medium heat, then add diced sweet potatoes in an even layer
- 2. Allow sweet potatoes to cook on medium heat until brown on each side and slightly tender
- 3. Once potatoes are fork tender, add onion and season with salt, smoked paprika, and garlic powder
- 4. Remove from the heat and set aside once onions are tender
For Black Beans
- 1. In a small saute pan, melt butter and add olive oil on medium heat
- 2. To that add black beans with liquid from the can and a splash more of water to clean out the can
- 3. Add garlic paste, onion and seasoning
- 4. Mix well, cover and turn heat to medium low and simmer for 10-15 minutes or until black beans start to thicken.
- 5. Turn off heat and with the back of a fork, smash a few beans to thicken sauce, allow the beans to sit until serving
For Plantain
- 1. Slice plantain into 1/2 inch rounds then sear in coconut oil in a nonstick skillet
- 2. Sear for 2-3 minutes per side ensuring you keep a close eye because they will burn very quickly
- 3. Remove browned plantain and drain on paper towel
To Assemble
- 1. Plate brown rice, cooked black beans, sweet potatoes and plantains, then top with slices of ripe avocado if desired
Remember those Black Bean and Sweet Plantain Tacos from “Cooking Made Easy“? Well, this bowl is like their cool cousin – same vibe, different twist. I’m keeping it easy, tasty, and totally Daniel Fast-friendly.
Ready for the best part? I want you to join the fun! Follow me on Instagram and TikTok for all the behind-the-scenes action and longer videos where we spill the tea on making this awesome recipe and more.
So, join me on the journey through the next 21 days I do the Daniel Fast, ensuring that I don’t skip a beat with the flavor! Get ready for good vibes, good eats, and a whole lot of fun. Stay tuned for more recipes and antics as we share the joy of eating well during the Daniel Fast. 🎉✨
