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+ servings

Burrito Bowl

Servings 2


Pan-Fried Plantains (optional)

  • 1-2 plantains
  • 1 tbsp coconut oil
  • sea salt


  • cilantro
  • lime wedges


  1. Cook rice according to package instructions.

  2. If making plantains, slice them up and add coconut oil to skillet over medium heat. Once hot, add the plantains. Cook for couple minutes on each side until golden brown. When finished, place plantains on a plate lined with a paper towel to absorb excess oil and sprinkle with a pinch of sea salt.

  3. Prepare your bowls by filling them with​ divided portions of​ leafy greens, rice, black beans, sliced avocado, pico de gallo or salsa of choice, corn and plantains.

  4. Drizzle ​burrito bowl ​generously with dressing of choice, garnish with a lime wedge and cilantro if desired. Enjoy immediately!

Recipe Notes

*I love doing a blend of brown and white rice as long as the cook time is the same

*just like a banana, the riper the plantain, the sweeter it will be. When the plantain’s skin is dark yellow to brown, the ends are black and it feels soft to the touch is when it is ideal for frying

*coconut has a smoke point of about 350° so be careful not to over heat. You can use a higher heat oil if you'd like, I just prefer the flavor of coconut oil here

*if you have an air fryer that is a much healthier option than pan frying