Ingredients
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2 ripe plantains, peeled and sliced
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1 cup fresh pineapple chunks
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1 cup fresh mango chunks
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1/2 cup sliced strawberries
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1/4 cup shredded coconut
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2 tablespoons chopped fresh mint leaves
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2 tablespoons chia seeds
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1 tablespoon maple syrup (optional)
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1 Juice of 1 lime
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1 Pinch of salt
Directions
Place the sliced plantains on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping them halfway through, until they are golden and slightly caramelized.
While the plantains are baking, prepare the toppings. In a small bowl, mix the shredded coconut with the lime juice and a pinch of salt. Set aside.
Direction: In another bowl, combine the chia seeds with 1/4 cup of water and let them soak for about 10 minutes, or until they form a gel-like consistency.
Once the plantains are done, assemble your breakfast bowl. Start with a base of baked plantains, then add the fresh pineapple, mango, and strawberries on top.
Drizzle the chia seed mixture and maple syrup (if using) over the fruit.
Sprinkle the coconut-lime mixture and fresh mint leaves as the final touch.
Customize your Caribbean-inspired breakfast bowl by adding your favorite tropical fruits, nuts, or seeds for extra flavor and nutrition. Enjoy the taste of the Caribbean right at your breakfast table!
Steps
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1
Done
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Preheat your oven to 375°F (190°C). |
