Ingredients

Roasted Plantains:
-2 medium ripe plantain, ½ inch cubes (2 cups)
-1 tablespoon maple syrup or sweetener of choice
-3 tablespoons freshly squeezed orange juice
-Pinch of sea salt
-Pinch of chili powder, or cayenne
-Pinch ground nutmeg

Spicy Black Bean Soup:
-2 teaspoons chili powder
-1 teaspoon ground cumin
-1 1/2 cups yellow onion, diced
-3 large garlic cloves, pressed or minced
-1 tablespoon jalapeño pepper, seeded and diced
-2 cups vegetable stock or water
-1 ¾ cups plant based milk such as coconut, soy, almond, or oat (unsweetened)
-2 (15-ounce) cans black beans, rinsed and drained well, or 3 cups cooked
-1 cup carrot, diced
-¾ cup red bell pepper, seeded and diced
-1/2 cup corn, fresh or frozen
-1 teaspoon orange zest
-2 tablespoons orange juice
-¼  teaspoon chili powder or cayenne
-1/8 teaspoon ground cloves, optional
-2 tablespoons cilantro,  finely chopped
-Sea salt and ground black pepper to taste

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Directions

1. Preheat the oven to 375°F. Prepare the plantains: Place the plantain ingredients in a small bowl and mix well. Transfer to a parchment paper and bake until golden brown, about 10-12 minutes, stirring well after 5 minutes. Set aside, stirring occasionally to prevent the plantains from sticking to the pan.
2. Meanwhile, place a 3-quart pot over high heat. Place the chili powder and cumin in the pot and cook for 1 minute, stirring constantly. Add the onion, garlic, and jalapeño, and stir well.
3. Reduce the heat to medium-high, add the vegetable stock, plant-based milk, black beans, and carrot, and cook for 10 minutes, stirring occasionally. Add the red bell pepper and corn and cook for 5 minutes, stirring occasionally. Add all the remaining ingredients, except the cilantro, and cook for 5 minutes, stirring occasionally. Add the cilantro and mix well.
4. Top each serving with a spoonful of plantain and enjoy.Spicy Black Bean Soup With Roasted Plantain