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5.0 from 6 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 497 kcal
Course: Main Course
Cuisine: International

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

    Cup of Yum
  1. 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. 
  2. Place frozen beans in a bowl covered with water to quickly defrost, and set aside.
  3. While rice is cooking, pan fry the plantains. Heat 2 tablespoons of olive oil over medium heat in a large, non-stick skillet.
  4. When oil is shimmering, add the plantains (you'll have to work in batches).
  5. 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.
  6. Heat more olive oil if needed to fry the next batch. Continue untill all plantains are fried. Remove from pan and set aside.
  7. In the same large skillet, heat 2 tablespoons of olive oil over the same medium heat.
  8. Toss in the drained and dried beans. Cook and stir for about 5 minutes until cooked through and slightly browned, set aside.
  9. When the rice is ready, drain and return the rice back to the pot. Season with a sprinkle of salt and stir to combine.
  10. Serve each ingredient separately in serving bowls or plates together with the tomatoes, avocado slices, and chimichurri sauce. Assemble the bowls at the table.
  11. To serve, layer rice, edamame beans, and fried plantains into 4 serving bowls. Arrange some tomatoes and avocado slices on the side.
  12. Serve with chimichurri sauce and dried rosemary needles (optional) for garnish.
  13. Store leftovers except for avocado in an airtight container(s) in the refrigerator for up to 4 days.

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

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

% 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.