(VEGAN/VEGETARIAN RECIPES) This bean and veggie bowl is loaded with mouthwatering Latin flavors with black beans, rice, and sweet plantains. Use darker brown plantains to make sure they are sweet or you can dip them in brown sugar before frying to make them even sweeter.

Serve with the delicious curry mustard sauce on the side or even drizzle it on top! — Global Animal

(VEGAN/VEGETARIAN RECIPES) Try this Cuban inspired dish with yummy sweet plantains.
This bean and veggie bowl is accompanied by a delicious vegan curry mustard sauce. Photo Credit: Elana Pisani (VEGAN/VEGETARIAN RECIPES)

Bean And Veggie Bowl
Yield: 4 servings

Ingredients
2 cups White Rice, cooked
1 15oz can Black Beans
2 Yellow or Brown Plantains
1/4 cup Canola Oil
1 cup Shredded Lettuce
2 Tomatoes, sliced into wedges
2 cups Corn, Cooked
1/2 tbsp Cumin
1/2 tsp Oregano
1 Bay Leaf
1/2 tbsp Olive Oil
1/2 tsp Red Wine Vinegar
2 cloves of Garlic
1/4 cup Diced Onion
1/4 cup Green Peppers, Chopped
1 cup of Water
1/4 tsp Salt
1/4 tsp Black Pepper

For The Curry Mustard
2 1/2 tbsp Vegan Mayo
1 tsp Yellow Mustard
1/2 tsp Curry Powder
1 1/2 tbsp Water

Directions
Heat olive oil in a large skillet. Add the onion, garlic, and green peppers and stir-fry until the onions are translucent.

Turn down the heat to medium low and add in the cumin, oregano, bay leaf, vinegar, black pepper and water. Simmer for 25 to 30 minutes, stirring occasionally. Add salt to taste before serving. Mash up some of the beans and stir them in for a thicker, creamier bean sauce.

While the beans cook, slice up the peeled plantain by cutting it into lengthwise slices and then cutting those slices across. Heat the canola oil in a medium skillet. Add the plantains and cook until browned on each side.

In a large serving bowl, add in the rice on the bottom. Add the beans on top in about one third of the bowl. Add corn to another third of the bowl and finally lettuce and tomato wedges in the last third. Add the sweet plantains on top.

To make the curry mustard, whisk together the mayo, mustard, curry powder, and water in a small bowl.

Learn more about the Meat-Free Mondays Challenge!

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