Ingredients
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2 ripe plantains, peeled and sliced
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1 cup diced pineapple
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1 cup diced mango
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1/2 cup diced papaya
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1/4 cup shredded coconut
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1/4 cup chopped fresh cilantro
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2 tablespoons chia seeds
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1 tablespoon agave syrup (or maple syrup for added sweetness)
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1 Juice of 1 lime
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1/4 teaspoon ground cinnamon
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1 Pinch of salt
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1 Coconut yogurt (optional, for extra creaminess)
Directions
Title: Caribbean-Inspired Vegan Plantain Breakfast Bowl
Features: Gluten-Free, High-Fiber, Vegan, Whole Foods Plant-Based
Sub-Title: A Flavorful Morning Fiesta Bursting with Caribbean Flavors
Quick Description: Start your day with a taste of the Caribbean! This vegan breakfast bowl features sweet plantains, tropical fruits, and a creamy coconut sauce, all inspired by the vibrant flavors of the Caribbean islands.
Ingredients:
2 ripe plantains, peeled and sliced
1 cup diced pineapple
1 cup diced mango
1/2 cup diced papaya
1/4 cup shredded coconut
1/4 cup chopped fresh cilantro
2 tablespoons chia seeds
1 tablespoon agave syrup (or maple syrup for added sweetness)
Juice of 1 lime
1/4 teaspoon ground cinnamon
Pinch of salt
Coconut yogurt (optional, for extra creaminess)
Instructions:
Heat a non-stick skillet over medium heat. Place the plantain slices in the skillet and cook for about 2-3 minutes on each side until they turn golden brown. Remove from heat and set aside.
In a small bowl, mix together the chia seeds and agave syrup. Add 1/2 cup of water and stir well. Let it sit for about 10 minutes to form a chia pudding.
In a separate bowl, combine the diced pineapple, mango, and papaya. Add the lime juice and toss to coat the fruits.
In another bowl, mix the shredded coconut, chopped cilantro, ground cinnamon, and a pinch of salt to create a tropical topping.
To assemble the breakfast bowl, start with a base of the chia pudding. Top it with the cooked plantains, tropical fruit salad, and the coconut-cilantro mixture. Add a dollop of coconut yogurt if desired.
Drizzle a bit more agave syrup over the top for extra sweetness and flavor.
Direction: Enjoy your Caribbean-inspired vegan plantain breakfast bowl immediately!
Servings: 2
Difficulty: Easy
Nutritional information (per serving):
Calories: 350
Protein: 4g
Carbohydrates: 80g
Dietary Fiber: 10g
Sugars: 40g
Fat: 4g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 20mg
Potassium: 840mg
Preparation time: 15 minutes
Total time: 20 minutes
Note: This breakfast bowl is not only delicious but also packed with fiber and tropical goodness. Customize it with your favorite fruits and toppings for a true taste of the Caribbean!
Steps
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1
Done
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Heat a non-stick skillet over medium heat. Place the plantain slices in the skillet and cook for about 2-3 minutes on each side until they turn golden brown. Remove from heat and set aside. |
|
2
Done
|
In a small bowl, mix together the chia seeds and agave syrup. Add 1/2 cup of water and stir well. Let it sit for about 10 minutes to form a chia pudding. |
|
3
Done
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In a separate bowl, combine the diced pineapple, mango, and papaya. Add the lime juice and toss to coat the fruits. |
|
4
Done
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In another bowl, mix the shredded coconut, chopped cilantro, ground cinnamon, and a pinch of salt to create a tropical topping. |
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5
Done
|
To assemble the breakfast bowl, start with a base of the chia pudding. Top it with the cooked plantains, tropical fruit salad, and the coconut-cilantro mixture. Add a dollop of coconut yogurt if desired. |
|
6
Done
|
Drizzle a bit more agave syrup over the top for extra sweetness and flavor. |
