Ingredients
-
2 ripe plantains, peeled and sliced
-
1 cup canned black beans, drained and rinsed
-
1 ripe mango, diced
-
1 red bell pepper, finely chopped
-
1/2 red onion, finely chopped
-
1 jalapeño pepper, seeds removed and finely chopped (adjust to your desired level of spiciness)
-
1 Juice of 1 lime
-
1/4 cup fresh cilantro, chopped
-
1/2 teaspoon ground cumin
-
1/2 teaspoon smoked paprika
-
1 Salt and pepper to taste
-
1 Cooking spray or a small amount of oil (optional)
Directions
Enjoy your Caribbean-inspired vegan plantain breakfast bowl immediately while everything is fresh and flavorful.
Adjust the spiciness of the salsa by adding more or less jalapeño pepper. This breakfast bowl is versatile, so feel free to customize it with additional toppings like avocado or shredded coconut for added Caribbean flair!
Steps
|
1
Done
|
Preheat your grill or a non-stick skillet over medium-high heat. If using oil, lightly brush the plantain slices with it. |
|
2
Done
|
Grill or cook the plantain slices for about 2-3 minutes on each side until they are golden brown and caramelized. Remove from heat and set aside. |
|
3
Done
|
In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño pepper, lime juice, and fresh cilantro. Mix well to create the mango salsa. Season with salt and pepper to taste. Set aside. |
|
4
Done
|
In a small saucepan, heat the black beans over low heat. Stir in the ground cumin and smoked paprika. Cook until heated through, about 3-5 minutes. |
|
5
Done
|
To assemble your breakfast bowl, start with a base of grilled plantain slices. Top them with the warm, seasoned black beans and a generous scoop of the mango salsa. |
|
6
Done
|
Garnish with extra cilantro and lime wedges if desired. |
