Tropical Buddha Bowls Recipe
Tropical flavors - mango, avocado, citrus, and plantains - dress up simple black beans in a healthy, hearty one-dish meal... Tropical Buddha Bowls with black beans, mango salsa, and tostones can be on your table in less than 45 minutes!
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Equipment
Ingredients
Black Beans
- 1 medium onion - chopped
- 2 medium bell peppers - I like a mix of colors, diced
- 1 teaspoon garlic - minced
- 1 teaspoon ground chipotle, ancho, guajillo, or NM red chile powder - (see Ingredients Notes)
- 1 teaspoon smoked paprika
- 1 lime - juiced
- 1 small orange - juiced
- 1 ½ cups broth/stock
- 2 cans black beans - rinsed and drained
- sea salt and fresh ground pepper - to taste
Mango Salsa
- 1 large mango - peeled, seeded, and diced
- 1 Fresno - serrano, or jalapeno chile, stemmed, seeds & veins removed, finely minced
- 2 scallions - or 1 small shallot, finely chopped
- 2 limes - juiced, 2 tablespoons +/-
- ½ cup cilantro leaves - chopped
- sea salt and fresh ground pepper - to taste
Tostones
- oil - for frying
- 2 large plantains - peeled and cut in 1" thick slices
- sea salt
Garnishes
- 2 avocados - sliced
- 1 lime - cut in wedges
- cilantro - stems removed
Instructions
Black Beans
- To a deep skillet over medium-high heat (375℉/191℃), add a drizzle of olive oil. Add the onion, bell peppers, and garlic. Cook until fragrant and onion is transparent but not browned. Reduce heat if necessary.
- Add the ground red chile powder (or chipotle in adobo), Spanish paprika, broth or stock, and black beans. Season with sea salt and pepper. Cover and reduce heat to a low simmer while you prep the rest of the dish.
Mango Salsa
- Combine the Mango Salsa ingredients in a prep bowl. Stir and check seasoning. Set aside. Prepare garnishes.
Plantains
- To prepare the plantains: Cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces.
- Heat oil to just hot enough to sizzle in a 12" nonstick skillet. You'll need about ½" of oil.
- Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs, transfer fried plantains to paper towels to drain.
- Remove skillet from heat and reserve oil. With the bottom of a glass or a tortilla press, flatten plantains to 1/4-inch thick (about 3 inches in diameter).
- Heat reserved oil over moderate heat until medium hot (about 375℉/191℃) but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs, transfer fried plantains to paper towels to drain, and season with salt if desired.
To Assemble Tropical Buddha Bowls
- Arrange a generous portion of black beans mixture, ¼ of the fried plantains, a scoop of mango salsa, and garnishes as shown in the photos. Enjoy!
Notes
I prefer refined coconut oil for this recipe as it has a high smoke point and is less subject to oxidation. For more on cooking oil see Smoke Points of Oils.
Nutrition
Calories: 487kcal | Carbohydrates: 68g | Protein: 19g | Fat: 16g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com