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Caribbean-Inspired Vegan Plantain Breakfast Bowl

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Ingredients

Adjust Servings:
2 ripe plantains
1 cup fresh pineapple chunks
1/2 cup fresh mango chunks
1/2 cup fresh papaya chunks
1/4 cup toasted coconut flakes
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup black beans, cooked and drained
1/4 cup pomegranate seeds
1/2 cup coconut yogurt (vegan)
1 tablespoon lime juice
1 teaspoon agave syrup (optional)
1 Salt and pepper to taste
1 Cooking spray (for grilling)

Nutritional information

380
Calories
5g
Protein
82g
Carbohydrates
36g
Sugars
5g
Fat
0mg
Cholesterol
20mg
Sodium
747mg
Potassium

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Caribbean-Inspired Vegan Plantain Breakfast Bowl

A Tropical Morning Delight Bursting with Caribbean Flavors

Features:
  • Gluten-Free
  • Grain-Free
  • High-Fiber
  • Vegan
  • Whole Foods Plant-Based
Cuisine:

Start your day with a taste of the Caribbean! This vegan breakfast bowl features sweet and savory plantains, paired with tropical fruits and a creamy coconut yogurt sauce, delivering a burst of island-inspired goodness.

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Title: Caribbean-Inspired Vegan Plantain Breakfast Bowl

Features: Gluten-Free, Grain-Free, High-Fiber, Vegan, Whole Foods Plant-Based

Sub-Title: A Tropical Morning Delight Bursting with Caribbean Flavors

Quick Description: Start your day with a taste of the Caribbean! This vegan breakfast bowl features sweet and savory plantains, paired with tropical fruits and a creamy coconut yogurt sauce, delivering a burst of island-inspired goodness.

Ingredients:

2 ripe plantains

1 cup fresh pineapple chunks

1/2 cup fresh mango chunks

1/2 cup fresh papaya chunks

1/4 cup toasted coconut flakes

1/4 cup chopped fresh cilantro

1/4 cup chopped red onion

1/4 cup black beans, cooked and drained

1/4 cup pomegranate seeds

1/2 cup coconut yogurt (vegan)

1 tablespoon lime juice

1 teaspoon agave syrup (optional)

Salt and pepper to taste

Cooking spray (for grilling)

Instructions:

Preheat your grill or stovetop grill pan over medium-high heat.

Peel the ripe plantains and cut them into diagonal slices, about 1/2 inch thick.

Lightly spray the plantain slices with cooking spray and place them on the grill. Grill for about 2-3 minutes per side, or until they have grill marks and are caramelized.

In a small bowl, mix the coconut yogurt, lime juice, agave syrup (if using), and a pinch of salt and pepper. Set aside.

Assemble your breakfast bowl by placing the grilled plantain slices at the bottom.

Top the plantains with pineapple, mango, papaya, black beans, red onion, and pomegranate seeds.

Drizzle the creamy coconut yogurt sauce over the ingredients.

Sprinkle toasted coconut flakes and chopped cilantro on top for added flavor and garnish.

Direction: Enjoy your Caribbean-inspired vegan plantain breakfast bowl immediately, mixing the flavors and textures for a delightful morning experience!

Servings: 2

Difficulty: Easy

Nutritional Information (per serving):

Calories: 380

Protein: 5g

Carbohydrates: 82g

Dietary Fiber: 10g

Sugars: 36g

Fat: 5g

Saturated Fat: 3g

Cholesterol: 0mg

Sodium: 20mg

Potassium: 747mg

Preparation Time: 10 minutes

Total Time: 20 minutes

Note: You can customize this breakfast bowl by adding other favorite Caribbean fruits or toppings like passion fruit, guava, or chopped nuts. Adjust the sweetness and acidity of the yogurt sauce to your liking with more or less agave syrup and lime juice.

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Steps

1
Done

Preheat your grill or stovetop grill pan over medium-high heat.

2
Done

Peel the ripe plantains and cut them into diagonal slices, about 1/2 inch thick.

3
Done

Lightly spray the plantain slices with cooking spray and place them on the grill. Grill for about 2-3 minutes per side, or until they have grill marks and are caramelized.

4
Done

In a small bowl, mix the coconut yogurt, lime juice, agave syrup (if using), and a pinch of salt and pepper. Set aside.

5
Done

Assemble your breakfast bowl by placing the grilled plantain slices at the bottom.

6
Done

Top the plantains with pineapple, mango, papaya, black beans, red onion, and pomegranate seeds.

7
Done

Drizzle the creamy coconut yogurt sauce over the ingredients.

8
Done

Sprinkle toasted coconut flakes and chopped cilantro on top for added flavor and garnish.

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