This sweet plantain and black bean bowl is hearty, spicy, and oh so delicious. This is a great comfort dish, and pan-frying the plantains just makes it extra special.

High-Protein Sweet Plantains and Stewed Black Bean Bowl [Vegan]

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For the Stewed Beans

  • 3 cups cooked black beans (Salted)
  • 2 cups Roma tomatoes diced
  • 1 cup onions, diced
  • 1/2-inch cube ginger
  • 1/2 small onions
  • 1 spring onion
  • 3 large garlic cloves
  • 1 small scotch bonnet
  • 1-2 tablespoon canola oil
  • Salt to taste

For the Plantains:

  • 1/2 cup canola oil
  • 1 large ripe plantain


For the Beans:

  1. Heat oil in a large skillet. Add in onions and cook for about 3 minutes. Add in diced tomatoes and cook for another 5-7 minutes. Add black beans, stir well and cook for a couple of minutes or so.
  2. Blend onions, garlic, ginger, spring onions and scotch bonnet with about 1/4 cup of water. Add into the skillet with 1/2 cup of water. Cover and simmer for about 10 minutes.
  3. Season to taste with salt. Serve with ripe plantains

For the Plantains:

  1. Heat oil in a small fry pan (oil enough to just cover the bottom of the pan)
  2. Wash, peel and slice plantain into thin angled strips.
  3. Once the oil is hot carefully add in plantains. Cook for about 1-2 minutes on each side. Remove and drain on a paper towel. Serve with beans.

Nutritional Information

Per Serving: Calories: 438 | Carbs: 35g | Fat: 29g | Protein: 12g | Sodium: 309mg | Sugar: 3g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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