Vegan Plantain Rice Bowls With Cilantro Avocado Dressing.

5 from 1 vote
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Easy vegan rice bowls full of flavor and textures. Topped with fried plantains and a creamy avocado cilantro dressing. Kick your weeknights up a notch with this satisfying meal.

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Why Make This Vegan Rice Bowl

This vegan rice bowl is packed with sweet and savory flavor. You can adjust some of the ingredients but I love the texture and variety in this bowl. This bowl requires minimal effort and the avocado cilantro dressing is creamy, thick and you will love it.

Ingredients Needed

Ingredients for vegan rice bowl with plantains in bowls.

Plantains. Spotty plantains. Found in the produce aisle at your local grocery store. Not to be confused with a banana.

Spinach.

Fresh Cilantro.

Cherry Tomatoes.

Avocado.

Oil. To flash fry the plantains in a pan and for the dressing.

Apple Cider Vinegar. For the dressing

Honey.

Rice. Any rice is fine, I use instant white rice.

Black Beans. Any bean will work. I used canned.

Salt and Pepper.

Taco Seasoning. I use Simply Organic taco packet or you can make your own.

Optional: Pepitas/Pumpkin seeds for crunch

How To Make This Recipe

Steps to make vegan rice bowls.

Step One. Start with peeling and chopping up the plantains. Next, heat the oil in a pan on medium high. While that’s heating, drain and rinse the beans. Carefully place the sliced plantains into the oil. Let them simmer in the oil for about 3 – 4 minutes on each side or until they are golden brown.

Step Two. Start your water for the rice now if you are using instant. Get your veggies ready to assemble the bowls, slice tomatoes.

Avocado Cilantro sauce for vegan rice bowls.

Step Three. While waiting on the rice, make the avocado cilantro dressing. In a high-speed blender, add in leftover oil, avocado, cilantro, vinegar and honey.

Step Four. Once rice is finished cooking, add in taco seasonings. Mix well. Assemble the bowls. I like to do spinach on the bottom, rice on top then I add the beans, tomatoes, plantains. Drizzle generously with dressing.

Vegan Rice Bowl up close in a gray bowl.

Recipe FAQ’s

Where can I find plantains?

They are typically in the produce sections at several grocery chains. Often times near the onions and potatoes.

How long will the avocado cilantro dressing last?

This dressing will last for about 24 hours. It can turn a little brown due to the avocado so it should be enjoyed quickly.

Can I bake my plantains?

Yes, slice them and place on a parchment lined cooking sheet. Bake on 350 for about 6 minutes each side. Watch carefully since oven temps can vary.

Can I use a different bean/rice?

Yes. Use what you prefer. Quinoa or cauliflower rice will work great.

Other Vegan Recipes To Try

Vegan Rice Bowls
5 from 1 vote

Vegan Plantain Rice Bowls With Cilantro Avocado Dressing.

Easy vegan rice bowls full of flavor and textures. Topped with fried plantains and a creamy avocado cilantro dressing. Kick your weeknights up a notch with this satisfying meal.
Prep: 5 minutes
Cook: 12 minutes
Servings: 4

Ingredients 

  • 2 ripe plantains
  • 2 tbsp olive oil
  • 1 15 oz can of black beans, rinsed and drained
  • 2 cups baby spinach
  • tbsp taco or fajita seasoning
  • 1 cup rice, I use instant
  • ½ cup chopped tomatoes
  • ¼ cup fresh spinach
  • cilantro , for garnish
  • 2 tbsp pepita seeds, for garnish

Cilantro Avocado Dressing

  • 4 tbsp olive oil
  • tbsp apple cider vinegar
  • 1 tsp honey
  • 1 tbsp water
  • ¼ cup avocado, ½ of an avocado use the other half in the bowl
  • 4 tbsp fresh cilantro

Instructions 

  • Start with peeling and chopping up the plantains. Next, heat the oil in a pan on medium high. While that's heating, drain and rinse the beans. Carefully place the sliced plantains into the oil. Let them simmer in the oil for about 3 – 4 minutes on each side or until they are golden brown. Place them on a paper towel lined plate. This will absorb the extra oil. Sprinkle them generously with salt.
  • While waiting on the rice, make the avocado cilantro dressing. In a high-speed blender, add in leftover oil, avocado, cilantro, vinegar and honey. Blitz until creamy. If it's too thick you can add in 1 tbsp of water.
  • Once rice is finished cooking, add in taco seasonings. Mix well. Assemble the bowls. I like to do spinach on the bottom, rice on top then I add the beans, tomatoes, plantains. Drizzle generously with dressing. 
    This dressing will last for about 24 hours. It can turn a little brown due to the avocado so it should be enjoyed quickly.

Notes

*Use dressing quickly or it will turn brown due to the avocado in it. 
*Plantains are typically in the fresh produce sections at conventional grocery stores. They should be slightly soft, yellow and spotty for ripeness. 

Nutrition

Calories: 495kcal | Carbohydrates: 70g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 64mg | Potassium: 693mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2667IU | Vitamin C: 25mg | Calcium: 44mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 12 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 495
Keyword: 20 minute
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Recipe Rating




2 Comments

  1. 5 stars
    This recipe became an immediate favorite. I absolutely love everything about it. Healthy, filling, and super tasty. I also enjoyed a recipe with plantains, something I’ve never used before. Again, this is a super filling and flavorful, and just fantastic recipe. Thank you!

    1. Just love to hear this! I need to make this soon, I haven’t had it in a few months and it’s a fave.