Caribbean Roasted Plantain and Avocado Warm Bowl

Place thinly sliced red onion rings in a small bowl. Pour apple cider vinegar and a pinch of salt over them. Let sit while you prepare everything else — at least 15 minutes.

In a small saucepan, combine rice, kidney beans, coconut milk, thyme sprigs, minced garlic, salt, and 3/4 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.

While rice cooks, peel the plantains and slice into 1/2-inch diagonal rounds. Heat coconut oil in a skillet over medium heat. Cook plantain slices 3-4 minutes per side until deeply golden and caramelized.

Divide rice and peas between two bowls. Arrange caramelized plantain slices and avocado slices alongside. Top with pickled red onion rings. Squeeze fresh lime juice over everything and serve warm.