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Bronx Plantain Breakfast Bowl

A Latin American-inspired bowl with caramelized sweet plantains, cumin black beans, avocado, and tangy pickled onions. Balanced, filling, and full of flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Latin American, Vegan
Servings 2 servings
Calories 450 kcal

Ingredients
  

  • 2 ripe plantains (yellow with black spots)
  • 2 tablespoons coconut oil
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • 1 clove garlic, minced
  • 1 avocado, sliced
  • ¼ cup pickled red onions
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges
  • Hot sauce (optional)
  • Salt to taste

Instructions
 

  • Peel plantains and slice diagonally into 1/2-inch pieces.
  • Heat coconut oil in a skillet over medium heat.
  • Add plantain slices and cook for 2-3 minutes per side until golden and caramelized.
  • In a separate saucepan, warm black beans with cumin, oregano, garlic, and a pinch of salt.
  • Assemble bowls: place beans on the bottom, top with plantains, avocado slices, and pickled red onions.
  • Garnish with cilantro and serve with lime wedges and hot sauce if desired.

Notes

  • Use ripe plantains for best sweetness.
  • Customize toppings with salsa, hot sauce, or shredded cabbage.
  • Black beans can be swapped for pinto or kidney beans.