Ingredients
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2 ripe plantains
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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 diced papaya
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1/4 cup unsweetened shredded coconut
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1/4 cup chopped fresh cilantro
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1/4 cup chopped fresh mint
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2 tablespoons chia seeds
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1 lime, juiced
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1 teaspoon agave nectar (or any preferred sweetener)
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1 Pinch of salt
Directions
Serve your Caribbean-inspired vegan plantain breakfast bowl immediately and enjoy the burst of tropical flavors!
Feel free to customize this breakfast bowl with your favorite Caribbean fruits and herbs for an authentic island experience.
Steps
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1
Done
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Preheat the oven to 375°F (190°C). |
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2
Done
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Slice the plantains into rounds, about 1/2 inch thick. |
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3
Done
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Place the plantain rounds on a baking sheet lined with parchment paper. Sprinkle a pinch of salt over them. |
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4
Done
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Bake the plantains in the preheated oven for 20-25 minutes, flipping them halfway through, or until they are golden brown and slightly crispy. |
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5
Done
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While the plantains are baking, prepare the fruit salad. In a mixing bowl, combine the pineapple, mango, papaya, shredded coconut, cilantro, and mint. |
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6
Done
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In a small bowl, mix the lime juice and agave nectar to create a simple dressing. |
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7
Done
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Drizzle the lime-agave dressing over the fruit salad and toss gently to coat. Set aside. |
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8
Done
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Once the plantains are done baking, remove them from the oven and let them cool slightly. |
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9
Done
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To assemble the breakfast bowls, place the baked plantains at the bottom of each bowl. |
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10
Done
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Spoon the tropical fruit salad over the plantains. |
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11
Done
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Sprinkle chia seeds on top for added fiber and omega-3s. |
