• 1 large plantain
• 1 can black beans
• ½ red pepper, chopped
• ½ yellow onion, diced
• 1 package yellow rice
• 1 package Abbotts plant based chorizo
• Trader Joes almond smoky dip (optional)
• Fresh cilantro (optional)
• Coconut oil
• Avocado oil
• Salt to taste
1.
Cook yellow saffron rice to package directions.
2.
Slice plantain into uniform pieces, coat in coconut oil and sprinkle of salt, air fry at 380 for 10 minutes, tossing halfway through. Or bake in the oven at 385 for 30 minutes.
3.
In a saucepan, warm black beans on low medium heat, adding salt to taste if needed.
4.
In a large pan, drizzle avocado and set to medium high heat. Add diced onions and peppers and sauté until softened and onions are translucent. Add in your chorizo mixture and cook for another 5-7 minutes.
5.
Assemble bowl with all ingredients, topping with optional cilantro and drizzle of chipotle sauce, enjoy!