Start with preparing the salsa. Finely chop the pepper, cherry tomatoes, mango, red onion, jalapeno, and garlic. Then add the oil and the lime juice, salt and pepper. Stir to mix and set aside. I like to chill mine in the fridge while preparing the other parts of the meal.
Preheat your oven to 425ºF. Cut the plantains in about 1/2 inch thickness. Toss in the oil and maple syrup. Place on a lined baking sheet. Bake in the oven for 10 minutes, then flip the plantain rounds and bake for another 8-10 minutes until toasted.
Once the plantains are in the oven, begin preparing the black beans and the kale.
Drain and rinse the black beans. Heat a pan over medium heat with 1-2 teaspoons of oil. Add the beans and the spices. Occasionally stir the beans so they don't stick. Cook until the beans are toasted and more dried out than wet (roughly 10 minutes).
Finely chop 3 large handfuls of washed kale. Heat a pan on the stove over medium heat. Add 1-2 teaspoons of oil. Once heated up, add the kale, chopped (or pressed) garlic and red chilli flakes.
Sauté the kale until crispy yet not burnt (roughly 10 minutes). I like to semi-cover the pan for about 5 minutes then sauté the kale uncovered for the last 5 minutes.
Assemble your bowls! Once the plantains, black beans and kale are ready, add portions of each to your bowl, cover with LOTS of salsa cause it's amazing and top with green onion, and avocado.
Best eaten the day it's made, as the plantain doesn't store the greatest in the fridge.