Spicy Plantain Burrito Bowls

Rice: Place the ingredients in a rice cooker and cook until done.

Black Beans: Heat the black beans with the spices in a small saucepan until warmed through, adding a little water or oil as necessary. Keep heat on low to keep warm.

Slaw: Pulse the oil, water, green onions, cilantro, garlic, salt, lime juice, and Greek yogurt in a food processor until mostly smooth. Toss the cabbage with enough sauce to coat – reserve the remaining sauce.

Plantains: Peel the plantains and chop them into chunks about 1 inch wide. Pour enough oil into a heavy skillet so the plantains will be partially covered in oil. Preheat over medium high heat. Add the plantains, fry for a few minutes (you should see bubbles – if not, turn up the heat), flip and fry for a few more minutes, and transfer to a paper towel lined plate. Smash them with the back of a wooden spoon until they break open slightly. Put back in the oil and fry for another 2-3 minutes until golden brown. Transfer to a paper towel lined plate; sprinkle with salt. They should be crispy on the outside and soft on the inside, like French fries.

Assembly: Serve a scoop of rice, beans, and slaw into the bowls. Add the plantains on top with a few cilantro leaves. Drizzle with extra sauce. DEVOUR.