Healthy Plantain and Veggie Bowls with Avocado Crema

• 2 ripe plantains
• 1 bell pepper, sliced
• 1 medium zucchini, sliced
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 ripe avocado
• 1/4 cup Greek yogurt or sour cream
• 1 clove garlic
• Juice of 1 lime
• 1/4 teaspoon cumin
• 1 handful cilantro leaves
• Cooked rice or grains, for serving

1. Preheat your oven to 400°F (200°C).
2. Peel the ripe plantains and slice them diagonally into 1/2-inch pieces.
3. Place the sliced plantains, bell pepper, zucchini, and red onion on a baking sheet.
4. Drizzle the vegetables and plantains with olive oil, then sprinkle with salt and pepper. Toss to coat evenly.
5. Roast in the preheated oven for about 25 minutes, or until the plantains are caramelized and the vegetables are tender.
6. While the plantains and veggies roast, make the avocado crema. In a food processor or blender, combine the ripe avocado, Greek yogurt (or sour cream), garlic, lime juice, cumin, and cilantro leaves.
7. Blend until smooth, adding a tablespoon of water or more as needed to reach a creamy consistency. Season the crema with salt to taste.
8. Once the plantains and veggies are done, remove them from the oven.
9. To serve, scoop cooked rice or grains into bowls.
10. Top the rice with the roasted plantains and veggies.
11. Drizzle with the avocado crema before serving.