The Best Blessed Black Bean Beauty Bowl is a new go-to favorite in my house. After meal prepping those amazing Easy Cuban Black Beans, this bowl is a must-have for that week. Pairing the Easy Cuban Black Beans with brown rice, steamed kale, Perfect One-Ingredient Plantains prepared in the air fryer and topped off with Spicy Chipotle Cream Sauce makes for the perfect black bean buddha bowl. This black bean buddha bowl is vegan, oil-free and gluten-free.
If you haven't made the Easy Cuban Black Beans, you can substitute one can of black beans that have been drained, rinsed, and seasoned with (dry or water) sautéed onion and garlic. However, I highly recommend taking the time to prepare the Easy Cuban Black Beans.
This Black Bean Bowl recipe has these key ingredients
- Easy Cuban Black Beans (or a 15 oz. can of low sodium or no salt added black beans)
- Brown Rice
- Kale
- Plantains
- Lime
- Spicy Chipotle Cream Sauce
Nutritionally, this meal checks all the boxes. It's high in protein, fiber, antioxidants, phytochemicals, iron, potassium, magnesium, and other micronutrients. It's heart-healthy and nutritionally balanced:
beans ✔️
whole grains ✔️
starchy vegetable ✔️
cruciferous green vegetable✔️
As far as the taste goes, the sweetness of ripe plantains pairs beautifully with the savory black beans, slightly bitter kale, and spicy chipotle seasoning. The acid from the lime juice ties it all together. This meal will leave you satisfied, nourished, and feeling beautiful inside and out.
How to Prepare this Black Bean Bowl
Brown Rice
To make the brown rice, start by rinsing the rice in a fine mesh strainer. If cooking on the stovetop, combine ½ cup of brown rice with 1 cup of water in a small pot. Bring to a boil, then reduce heat to low and let it simmer covered for 25 to 30 minutes, or until all the water is absorbed (Note: since stovetops vary, it's a good idea to check it after 15 minutes). When rice is done cooking, uncover and fluff it with a fork. If using a rice cooker, cook according to rice cooker instructions.
Plantain
Prepare ripe plantain in the air fryer. Peel and slice the plantain. Arrange the pieces in the air fryer basket. Cook at 350°F for 15 minutes or until golden brown. If oven baking, arrange sliced plantains on a parchment- or silicone mat-lined baking sheet—bake for 20 to 25 minutes or until golden brown. See the Perfect One-Ingredient Plantains recipe for more details.
Black Beans
Reheat Easy Cuban Black Beans on the stovetop or in the microwave. If you haven't made the Easy Cuban Black Beans, you can substitute a 15-oz. can of low sodium (or no salt added) black beans that have been warmed and strained.
Kale
To prepare the steamed kale, add ½ cup of water to a large sauté pan or pot and bring to a boil. Immediately add the chopped kale, cover, reduce heat to medium and let it cook for about 5 minutes. Kale should be bright green and slightly tender (not mushy). Uncover and remove it from heat, so it doesn't keep cooking.
Sauce
Prepare the Spicy Chipotle Cream Sauce by simmering raw cashews in a small pot of water. Rinse under cold water, and drain. Combine softened cashews in a mini blender with the remaining ingredients and blend until smooth and creamy. See the Spicy Chipotle Cream Sauce recipe for details about ingredients and preparation. Please note that you'll only need 2 to 3 tablespoons of this sauce as your buddha bowl dressing. So save the remaining sauce for salad or even veggie pizza.
Assemble the black bean bowl
Assemble the bowl by dividing half the rice, sliced plantain, black beans, and kale into two bowls or containers. Drizzle the sauce and squeeze fresh lime juice on top. Enjoy immediately.
Leftovers can be stored in the refrigerator for up to three days. You can also portion them into individual meal prep containers and freeze them for up to four months.
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My favorite dessert after eating this meal is a serving of whatever fruit is in season—fresh mango, watermelon, sliced apple, sliced pear, juicy peach, grapefruit, or a few mission figs.
A special thank you to Mindy for inspiring the creative name for this beautiful meal. 💗
We hope you love this black bean buddha bowl recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see our creation!
The Best Blessed Black Bean Beauty Bowl
Ingredients
- ½ cup brown rice
- 1 ½ cups water divided for cooking brown rice and steaming kale
- 1 plantain
- 1 cup cooked Easy Cuban Black Beans or substitute one 15-oz. can of black beans, drained and rinsed
- 6 cups chopped kale
- ½ Lime
- 2 to 3 Tbsp Spicy Chipotle Cream Sauce for topping
Instructions
Brown Rice
- To make the brown rice, start by rinsing the rice in a fine mesh strainer. If cooking on the stovetop, combine ½ cup of brown rice with 1 cup of water in a medium pot. Bring to a boil, then reduce heat to low and let it simmer covered for 25 to 30 minutes, or until all the water is absorbed (Note: since stovetops vary, it's a good idea to check it after 15 minutes). When rice is done cooking, uncover and fluff it with a fork. If using a rice cooker, cook according to rice cooker instructions.
Plantain
- Prepare ripe plantain in the air fryer. Peel and slice the plantain. Arrange the pieces in the air fryer basket. Cook at 350°F for 15 minutes or until golden brown. If oven baking, arrange sliced plantains on a parchment- or silicone mat-lined baking sheet—bake for 20 to 25 minutes or until golden brown. See the Perfect One-Ingredient Plantains recipe for more details.
Black Beans
- Reheat Easy Cuban Black Beans on the stovetop or in the microwave. If you haven't made the Easy Cuban Black Beans, you can substitute a 15-oz. can of low sodium (or no salt added) black beans that have been warmed and strained.
Kale
- To prepare the steamed kale, add ½ cup of water to a large sauté pan or pot and bring to a boil. Immediately add the chopped kale, cover, reduce heat to medium and let it cook for about 5 minutes. Kale should be bright green and slightly tender (not mushy). Uncover and remove it from heat, so it doesn't keep cooking.
Sauce
- Prepare the Spicy Chipotle Cream Sauce by simmering raw cashews in a small pot of water. Rinse under cold water, and drain. Combine softened cashews in a mini blender with the remaining ingredients and blend until smooth and creamy. See the Spicy Chipotle Cream Sauce recipe for details about ingredients and preparation. Please note that you'll only need 2 to 3 tablespoons of this sauce as your buddha bowl dressing. So save the remaining sauce for salad or even veggie pizza.
Assemble the black bean bowl
- Assemble the bowl by dividing half the rice, sliced plantain, black beans, and kale into two bowls or containers. Drizzle the sauce and squeeze fresh lime juice on top. Enjoy immediately.
- Leftovers can be stored in the refrigerator for up to three days. You can also portion them into individual meal prep containers and freeze them for up to four months.
Notes
EQUIPMENT/SUPPLIES
- Small pot with lid
- Medium pot with lid
- Large sauté pan with lid
- Measuring cup
- Measuring spoons
- Knife
- Cutting board
- Air fryer or (oven and baking sheet if oven-baking plantains)
- Can opener (if using canned beans)
- Blender (for sauce)
Nutrition
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Gigi
Very tasty and satisfying. The sweetness from the plantains is like a bow on top of this delicious bowl.