Black Bean & Plantain Breakfast Bowl With Cilantro Cashew Sour Cream

October 3, 2017
I'm partial to savory breakfasts, because they afford the most variety, and I get bored of meals easily. There's only so much oatmeal, pancakes, and waffles a girl can take, you know? So I often turn to savory breakfast bowls as my morning meal of choice; often, I'll cook a big batch of something and bring it to work on Monday, so I can enjoy leftovers for the week. This week's breakfast bowl features refried black beans, plantains, and an addictive cilantro cashew sour cream that you'll want to use on everything (if you don't like cilantro, you can use parsley instead). I enjoy serving this bowl with some tortillas and hot sauce, but you can throw on some chopped avocado if you're feeling fancy. I'm excited to try different variations of this bowl throughout the year (Thanksgiving leftovers version, anyone?!), but for now, I'm going to enjoy my leftovers for as long as they last (read: not very long!).
Breakfast Bowl With Black Beans, Plantain, & Cilantro Cashew Cream

Black Bean & Plantain Breakfast Bowl With Cilantro Cashew Sour Cream

Recipe Type: Breakfast Hearty Entrees
utensils YIELDS 4 servings
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  • 2 tablespoons coconut oil
  • 2 plantains, cut into 1/2
  • 1 tablespoon organic sugar
  • 1 can refried beans
  • 1 cup raw cashews, soaked for 8 hours or overnight
  • 1 cup cilantro or parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 cup water
  • 3/4 teaspoon sea salt
  • 4-5 stalks kale (or your favorite leafy green), steamed for 2-3 minutes
  • Tortillas
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Directions

1. Heat a tablespoon of coconut oil over medium-high heat. Add the plantains in a single layer and fry for 10-20 minutes until cooked, flipping halfway through. 2. While the plantains cook, make the cilantro cashew sour cream. Add cashews, cilantro, lemon juice, vinegar, and water to a blend and blend until creamy and smooth. Set aside. 3. Cook refried beans in a small pot until heated through. 4. Right before plating, steam your greens. 5. To plate, portion out the beans, plantains, and greens into separate bowls. Drizzle cashew sour cream over bowls and serve.
Also by Molly: Vegan BBQ Chickpeas & Potatoes
Vegan Parmesan Cheese With Sunflower Seeds & Miso
Photo: Molly Lansdowne

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Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.

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