How to Make Vegan Bowls
Step #1: Combine the tomatoes, cilantro, onion, jalapeño, and ⅛ teaspoon salt in a medium bowl. Toss well and set aside to let the flavors come together. I took one bite, and I just went straight to wanderlusty-foodie heaven. Let’s just assume there is such a thing. It was so good, I had to recreate this delicious meal! Step #2: Peel the plantain by drawing a sharp knife along the long ridges down the sides (there should be three or four), then peel off each side of the peel in sections. Slice the plantain crosswise on an angle into coins. Step #3: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the cubed sweet potato as well as the cumin and ½ teaspoon salt. Toss well, then turn the heat down to medium. Sauté until golden brown and fork-tender; 5-7 minutes. Transfer the cooked sweet potato to a bowl; tent with foil to keep warm. Step #4: Add the remaining tablespoon of coconut oil to the pan and allow it to melt. Fry the plantain pieces until golden, about 1 or 2 minutes per side. Transfer to a paper towel-lined plate to drain. Step #5: Warm the black beans in a small saucepan set over medium-low heat (or by microwave in a covered bowl). Reheat in a microwave or on the stovetop. For the microwave, cover, and heat on high for 1-2 minutes, stirring halfway. On the stovetop, reheat over medium heat in a pan, adding a bit of water or oil to prevent drying out.
