Directions

1. In the 2QT Sauce Pan, heat 1 tablespoon of coconut oil over medium-high heat.
2. Once pan is hot, add white onion, stirring until the onions are translucent, about three to five minutes.
3. Next, add uncooked white rice and toast for an additional two minutes, stirring occasionally. Then, add water, stir to combine, and bring to a boil. Cover and reduce the heat to low. Cook rice mixture for 25-30 minutes, or until water is completely absorbed. Then remove the pan from heat and allow to set for five to ten minutes. When ready to serve, fluff rice with a fork. 
4. While rice is cooking, begin preparing plantains. In the 10” Fry Pan, heat 2 tablespoons of coconut oil on medium-high heat. Add the sliced plantains and brown on both sides, around three to five minutes per side. Remove plantains from pan once golden brown on each side. Set aside.  
5. Using the same pan, add minced garlic and cook in the excess oil from the plantains, about 30 seconds or until fragrant.
6. Next, add the rinsed black beans to the Fry Pan and cook until warmed through, around two to four minutes. Remove from heat.
7. In the 8” Fry Pan, add the vegan chorizo crumbles and cook according to package instructions. 
8. Once everything is cooked, begin building the bowl with rice as the base then adding chorizo crumbles and black beans. Top with shredded cabbage then garnish with avocado, cilantro, and fresh squeezed lime juice, if desired.

9. Season with salt and fresh ground black pepper to taste.