Marimba-Inspired Guatemalan Sweet Plantain and Black Bean Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A sweet and savory Guatemalan-inspired bowl combining caramelized plantains, spiced black beans, rice, and fresh avocado for a harmonious meal. This latin american-inspired vegetarian (vegetarian) ready in about 40 minutes pairs cooked, drained black beans, uncooked white rice, for rice water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and sliced into 1/2-inch rounds ripe plantains
• 1 1/2 cups cooked, drained black beans
• 1 cup, uncooked white rice
• 2 cups for rice water
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 1 medium, sliced ripe avocado
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Rinse 1 cup white rice under cold water until water runs clear. In a medium saucepan, combine rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed and rice is tender.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 large peeled and sliced plantains and 1/2 tsp salt. Fry plantains for 3-4 minutes per side until golden brown and caramelized. Remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil, 1 1/2 cups cooked black beans, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Cook over medium heat, stirring occasionally, for 5 minutes until heated through and fragrant.
4. Step 4: To assemble, divide cooked rice into 4 bowls. Top each with spiced black beans, 1/2 cup caramelized plantains, and slices of 1/4 medium avocado. Drizzle with 1 tbsp fresh lime juice and sprinkle 2 tbsp chopped fresh cilantro over each bowl before serving.