Caribbean Black Bean and Rice Bowl Recipe

Caribbean black bean and rice bowl is a vibrant, plant-powered meal rooted in the "rice and peas" traditions that stretch from Jamaica to Trinidad and across the island diaspora. Fragrant coconut rice meets spiced black beans simmered with scotch bonnet, thyme, and allspice, then topped with roasted plantains, avocado, and pickled red onion for layers of sweet, savory, and tangy flavor. This entirely vegan bowl delivers 22g of plant-based protein and 19g of fiber with the bold, warming spirit of Caribbean cooking.

Ingredients

Coconut Rice

• 350g long-grain white rice, rinsed
• 400ml full-fat coconut milk
• 350ml water
• 1/2 tsp salt

Spiced Black Beans

• 2 cans (800g total) black beans, drained and rinsed
• 1 tbsp coconut oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 scotch bonnet or habanero pepper, whole (left whole for mild heat, or chopped for more)
• 1 tsp allspice
• 1 tsp dried thyme
• 400ml vegetable broth or water
• Salt and black pepper to taste

Toppings

• 2 ripe plantains, peeled and sliced
• 1 tbsp coconut oil
• 1 avocado, sliced
• 1/2 red onion, thinly sliced and pickled in lime juice (30 minutes)
• Fresh cilantro
• Lime wedges

Instructions

1. Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, coconut milk, water, and salt. Bring to a boil.
2. Once boiling, reduce to the lowest heat, cover tightly, and cook for 15 minutes. Remove from heat and steam covered for 10 more minutes. Do not open the lid during cooking.
3. While rice cooks, prepare the beans: heat coconut oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened.
4. Add garlic and cook for 1 minute. Add allspice and thyme, stir for 30 seconds.
5. Add black beans, whole scotch bonnet (or chopped for more heat), and vegetable broth. Bring to a simmer and cook uncovered for 15 minutes until broth reduces slightly and beans are fragrant. Remove scotch bonnet pepper. Season with salt and black pepper.
6. In a separate pan, heat coconut oil over medium-high heat. Add plantain slices. Cook for 3 minutes per side until golden and caramelized.
7. To assemble bowls: start with a base of coconut rice. Spoon black beans alongside. Add plantains, avocado slices, and pickled red onion. Finish with cilantro and a lime wedge.

Tips & Variations

• Leave the scotch bonnet whole in the beans for a subtle background heat. Remove it before serving. Do not burst it.
• For extra richness, stir a tablespoon of coconut oil into the beans just before serving.
• Pickled red onion: combine sliced onion, lime juice, salt, and a pinch of sugar. Let sit 30 minutes at room temperature.
• Add grilled jerk chicken or shrimp on top for a non-vegan protein boost.
• Store rice and beans separately in the fridge for up to 4 days. Reheat with a splash of water.

Nutrition Breakdown

Calories: 943 kcal

Protein: 21.8g

Fat: 37g

Carbs: 137.5g

Fiber: 18.5g

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