A fresh twist on authentic Cuban Black Beans and Rice with baked plantains (tostones), roasted vegetables, and avocado. A healthy, filling all-in-one meal that’s vegan and gluten free!

1 cup uncooked brown rice

2 ripe (almost black) very large plantains (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices

2 large red, yellow, or orange bell peppers (or a mix), cut into 3/4-inch slices and halved

1 small red onion, cut into rough 3/4-inch pieces

2 1/2 tablespoons olive oil, divided

1 1/2 teaspoons kosher salt, divided

3 teaspoons ground cumin, divided

1/2 teaspoon allspice, divided

1 small jalapeño, seeded and finely chopped (about 1 tablespoon)

2 tablespoons tomato paste

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons dried oregano

3 cups Cuban Black Beans (so good!), or if you are in a hurry, 2 (15-ounce) cans low-sodium black beans, rinsed and drained

Sliced radishes

Diced avocado

Chopped fresh cilantro

Lime wedges

Cook rice according to package directions.While the rice cooks, place racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper. Place the plantain slices in the center of one baking sheet and the bell peppers and red onion in the center of the other. Drizzle each baking sheet with 1 tablespoon olive oil and sprinkle each with 1/2 teaspoon salt. Sprinkle 1 teaspoon cumin and 1/4 teaspoon allspice over the plantains. Toss the plantains and vegetables to coat, then spread each into an even layer. Bake in the upper and lower thirds of the oven until the plantains are lightly browned and very tender and the vegetables are caramelized and tender, about 16 to 18 minutes for the plantains and 20 minutes for the vegetables, switching the pans’ position on the upper and lower racks once halfway through.While the rice, plantains, and vegetables cook, heat the remaining 1/2 tablespoon olive oil in a saucepan over medium heat. Add the jalapeño and cook, stirring often, until tender, about 2 minutes. Stir in the tomato paste, garlic, oregano, and remaining 1/2 teaspoon salt, 2 teaspoons cumin, and 1/4 teaspoon allspice. Cook just until fragrant, about 30 seconds, then stir in the black beans and 1/4 cup water. Cook until the liquid is slightly reduced and the beans are hot, about 2 to 3 minutes. Taste and adjust seasonings as desired.Divide the cooked rice evenly among 4 bowls. Top each with beans, roasted plantains and vegetables, a big handful each of sliced radishes, avocado, cilantro, and a squeeze of fresh lime.