Avocado Plantain Rice Bowl Recipe with Edamame Beans
Make this delicious and healthy vegan plantain bowl recipe with protein-rich edamame beans, sweet pan-fried plantains, brown rice, healthy veggies, and a quick homemade chimichurri sauce—incredibly satisfying!
Servings: 4 Servings
Calories: 497kcal
Equipment
- 1 Cast iron skillet or large nonstick skillet
Ingredients
- 1 ¼ cups brown rice short or long grain
- 4-6 tablespoons olive oil divided
- 1 (10-ounce) package frozen shelled edamame beans 340 grams
- 4 ripe plantains (yellow with brown spots) peeled and cut crosswise into ½-inch slices
- Salt and black pepper
- 1 large ripe avocado peeled and sliced or chopped
- 1 cup cherry tomatoes cut in half, 155 grams
Garnishes
- Dried Rosemary needles
- Chimichurri sauce
Instructions
- Bring a large pot of water to boil (about 4 quarts). Once the water is boiling, add the rice and continue boiling for 25 minutes.1 ¼ cups brown rice
- Place frozen beans in a bowl covered with water to quickly defrost, and set aside.1 (10-ounce) package frozen shelled edamame beans
- While rice is cooking, pan fry the plantains.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium heat.4-6 tablespoons olive oil
- When oil is shimmering, add the plantains (you'll have to work in batches).4 ripe plantains (yellow with brown spots)
- Fry for 1 to 2 minutes on one side and then another minute on the other side or until caramelized and browned. Season with salt to taste.
- Heat more olive oil if needed to fry the next batch. Continue untill all plantains are fried.
- Remove from pan and set aside.
- In the same large skillet, heat 2 tablespoons of olive oil over the same medium heat.
- Toss in the drained and dried beans. Cook and stir for about 5 minutes until cooked through and slightly browned, set aside.
- When the rice is ready, drain and return the rice back to the pot. Season with a sprinkle of salt and stir to combine.
- Serve each ingredient separately in serving bowls or plates together with the tomatoes, avocado slices, and chimichurri sauce. Assemble the bowls at the table.1 large ripe avocado, 1 cup cherry tomatoes
- To serve, layer rice, edamame beans, and fried plantains into 4 serving bowls. Arrange some tomatoes and avocado slices on the side.
- Serve with chimichurri sauce and dried rosemary needles (optional) for garnish.
- Store leftovers except for avocado in an airtight container(s) in the refrigerator for up to 4 days.
Notes
Expert Tips:
- Make the chimichurri sauce in advance.
- Reduce the rice's cook time by first bringing the water in a medium saucepan to a boil and then adding the rice—like you would cook pasta. This starchy grain will be ready and tender in about 25 minutes.
- Use that time to prepare the other components of this fried plantain bowl while keeping an eye on the rice.
- Fry the sliced plantains in a single layer to get that crispy brown texture. You might have to work in batches.
- Reduce medium to medium-high heat if your pan browns the fried plantains too quickly. They will otherwise turn blackish before sweet and tender on the inside.
- Use the same large skillet to pan-fry the beans briefly—less clean-up: First, remove the browned yellow plantains and set aside. The pan's surface is already hot. Add a tad more oil and toss in the beans for about 5-7 minutes until they're cooked through and slightly brown.
Nutrition
Calories: 497kcal | Carbohydrates: 63g | Protein: 4g | Fat: 30g | Sodium: 13mg | Potassium: 1147mg | Fiber: 7g | Sugar: 32g | Vitamin A: 2138IU | Vitamin C: 41mg | Calcium: 18mg | Iron: 1mg