Avocado Plantain Rice Bowl Recipe with Edamame Beans
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 Servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
International
Avocado Plantain Rice Bowl Recipe with Edamame Beans
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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!
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Ingredients
- 1 ¼ cups brown rice short or long grain (about 237 grams)
- 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.
- Place frozen beans in a bowl covered with water to quickly defrost, and set aside.
- While rice is cooking, pan fry the plantains. Heat 2 tablespoons of olive oil over medium heat in a large, non-stick skillet.
- When oil is shimmering, add the plantains (you'll have to work in batches).
- 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.
- 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.
Equipments used:
Notes
- Expert Tips:
- Storage: Best when fresh, leftovers can be stored separately in the fridge for up to 4 days (excluding avocado).
- Prep cooking time includes cooking the rice on the stove, washing and cutting the tomatoes, peeling and slicing the avocado, peeling and slicing the plantains, and thawing the beans.
- Make the chimichurri sauce in advance.
- Reduce the rice's cooking time by 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 heat to medium or medium-high if your pan browns the fried plantains too quickly. Otherwise, they turn blackish before being 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 Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
63g
(21%)
Protein
4g
(8%)
Fat
30g
(46%)
Sodium
13mg
(1%)
Potassium
1147mg
(33%)
Fiber
7g
(28%)
Sugar
32g
(64%)
Vitamin A
2138IU
(43%)
Vitamin C
41mg
(46%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Sodium | 13mg | 1% |
| Potassium | 1147mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 32g | 64% |
| Vitamin A | 2138IU | 43% |
| Vitamin C | 41mg | 46% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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