Plantain and black bean bowls

1. Heat the oven to 200°C (390°F). Toss the plantain with half the oil and roast for 20–25 minutes, turning once, until caramelised.
2. Warm the beans in the rest of the oil with the paprika, cumin and garlic and a splash of water. Season.
3. Divide the rice between bowls and top with the beans, plantain and avocado.
4. Finish with lime, pickled onion and coriander.

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