Black Bean & Plantain Burrito Bowl

This Black Bean & Plantain Burrito Bowl is a healthy vegan recipe full of sweet & savory flavors. It features cilantro-lime cauliflower rice, spiced black beans, roasted plantains, fresh pico de gallo, and creamy avocado. Perfect for a quick weeknight dinner and is meal prep friendly!

If you’re looking to switch up your typical burrito bowl, then I have the perfect recipe for you!

This Black Bean & Plantain Burrito Bowl recipe is something special. 

We’ve got the typical Mexican staples: black beans, cilantro-lime cauliflower rice, homemade pico de gallo, and avocado, however the true hero of this bowl is the plantains! And if you’ve never had them before, you’re in for a real taste bud surprise.

Plantains 101

Plantains are grown in several tropical regions around the globe.

While the tropical fruit looks similar to bananas, they are typically on the larger and starchier side.

For this recipe it’s best to use ripe plantains. This way they transpire a crispy, caramelized, tender, & sweet flavor! 

Why You’ll Love This Vegan Burrito Bowl Recipe

• Completely Customizable: With this healthy burrito bowl recipe, you have the flexibility to incorporate your Mexican favorites!
• Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this vegan burrito bowl is loaded with wholesome ingredients.
• Perfect for Meal Prep: This Black Bean & Plantain Burrito Bowl recipe stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Plantains: The star of this recipe! You can find it at your local health foods store. As mentioned above, it’s best to use ripe plantains for this recipe. This way they transpire a crispy, caramelized, tender, & sweet flavor! 
• Organic Beans: The beans are the staple for this burrito bowl + they’re full of healthy fats and plant-based protein too. I used organic black beans, but you can certainly use organic pinto beans.
• Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store. 
• Organic Pico De Gallo: Super fresh & adds the perfect pop of color.
• Organic Avocado: A ripe avocado is essential for any Mexican dish.
• Organic Cilantro: Fresh cilantro adds brightness & that authentic mexican flavor that you can’t beat!
• Organic Spices: Chili powder, ground cumin, sea salt, and black pepper, are the spices used to season this burrito bowl. 
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. 

How To Make

1. Roasted Plantains. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Add the sliced plantains to the baking sheet. Drizzle with avocado oil and sprinkle with the seasonings. Use clean hands to toss and evenly coat. Bake for 10 – 15 minutes, tossing halfway.
2. Beans. Meanwhile, to a small saucepan, add the black beans and heat over medium heat for 3 – 5 minutes, stirring often, until warmed through. Add the spices and mix well to combine, and turn the heat to the lowest setting to keep warm. 
3. Cilantro-Lime Cauliflower Rice. In a skillet, mix the cauliflower rice with the cilantro, lime juice, bay leaf, and sea salt. Stir until fully combined.
4. Pico de Gallo. Combine the pico ingredients in a bowl.
5. Assemble. To serve, divide the cilantro-lime rice, black beans, the pico de gallo, roasted plantains, and avocado, between bowls. Garnish with cilantro. Enjoy!

Tips for Making Perfectly

• Organic Plantains: You can find it at your local health foods store. As mentioned above, it’s best to use ripe plantains for this recipe. This way they transpire a crispy, caramelized, tender, & sweet flavor! 
• Organic Beans: Black or pinto beans both pair deliciously with this burrito bowl recipe.
• Organic Pico De Gallo: If you’re feeling tropical, add some diced mango into the mix!
• Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the burrito bowl ingredients cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer burrito bowl ingredients to separate air-tight glass containers & refrigerate for up to 4 days. I don’t recommend slicing the avocado until the burrito bowl is ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cauliflower rice, black beans, and plantains to an oven-safe bowl. Place in the oven for about 15 – 20 minutes, until warmed through. Serve with the pico, sliced avocado, and fresh cilantro.

More Vegan Burrito Bowl Recipes You’ll Love

• Vegan Roasted Cauliflower Burrito Bowl
• Vegan Burrito Bowl with Chipotle Cashew Queso
• Vegan Sweet Potato Burrito Bowls
• Vegan Pinto Bean Burrito Bowl
• Chipotle-Inspired Vegan Burrito Bowl

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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