Brown Rice

To make the brown rice, start by rinsing the rice in a fine mesh strainer. If cooking on the stovetop, combine 1/2 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 1/2 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.