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Caribbean-Inspired Vegan Plantain Breakfast Bowl

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Ingredients

Adjust Servings:
2 ripe plantains, peeled and sliced
1 cup cooked quinoa
1 cup black beans, cooked and drained
1/2 red bell pepper, diced
1/2 red onion, finely chopped
1/2 cup fresh pineapple chunks
1/4 cup fresh mango chunks
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 Salt and pepper to taste
1 Cooking spray or a drizzle of oil (optional)

Nutritional information

425
Calories
10g
Protein
95g
Carbohydrates
23g
Sugars
1g
Fat
0mg
Cholesterol
5mg
Sodium

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Caribbean-Inspired Vegan Plantain Breakfast Bowl

A Flavorful Tropical Start to Your Day

Features:
  • Budget-Friendly
  • Gluten-Free
  • High-Fiber
  • Oil-Free
  • Vegan
  • Whole Foods Plant-Based
Cuisine:

Indulge in the vibrant flavors of the Caribbean with this budget-friendly, gluten-free, and high-fiber vegan breakfast bowl featuring ripe plantains and other tropical delights.

  • 40 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Title: Caribbean-Inspired Vegan Plantain Breakfast Bowl

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

Sub-Title: A Flavorful Tropical Start to Your Day

Quick Description: Indulge in the vibrant flavors of the Caribbean with this budget-friendly, gluten-free, and high-fiber vegan breakfast bowl featuring ripe plantains and other tropical delights.

Ingredients:

2 ripe plantains, peeled and sliced

1 cup cooked quinoa

1 cup black beans, cooked and drained

1/2 red bell pepper, diced

1/2 red onion, finely chopped

1/2 cup fresh pineapple chunks

1/4 cup fresh mango chunks

2 tablespoons fresh cilantro, chopped

1 tablespoon lime juice

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Cooking spray or a drizzle of oil (optional)

Instructions:

Preheat your oven to 400°F (200°C).

Place the sliced plantains on a baking sheet lined with parchment paper. If you prefer an oil-free option, use a non-stick cooking spray or lightly mist the plantains with water. Bake for 20-25 minutes or until they are golden and crispy, flipping halfway through.

While the plantains are baking, prepare the quinoa according to the package instructions.

In a skillet over medium heat, sauté the diced red bell pepper and finely chopped red onion until they are tender and slightly caramelized, about 5-7 minutes. If you prefer an oil-free option, use a splash of water to sauté.

Add the cooked black beans to the skillet along with ground cumin, smoked paprika, salt, and pepper. Stir well and cook for an additional 3-5 minutes, allowing the flavors to meld.

In a small bowl, combine the fresh cilantro and lime juice. Set aside.

Direction:

To assemble the breakfast bowl, start with a base of cooked quinoa.

Top the quinoa with the flavorful black bean mixture.

Add the roasted plantains, fresh pineapple chunks, and mango chunks to the bowl.

Drizzle the cilantro-lime dressing over the top for a burst of freshness.

Garnish with additional cilantro and lime wedges if desired.

Servings: 2

Difficulty: Easy

Nutritional information (per serving):

Calories: 425 kcal

Protein: 10g

Carbohydrates: 95g

Dietary Fiber: 12g

Sugars: 23g

Fat: 1g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 5mg

Preparation time: 15 minutes

Cooking Time: 25 minutes

Total time: 40 minutes

Cooking Temperature: 400°F (200°C)

Note: Feel free to customize this breakfast bowl with your favorite Caribbean-inspired toppings, such as sliced avocado, hot sauce, or shredded coconut for added flair!

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Steps

1
Done

Preheat your oven to 400°F (200°C).

2
Done

Place the sliced plantains on a baking sheet lined with parchment paper. If you prefer an oil-free option, use a non-stick cooking spray or lightly mist the plantains with water. Bake for 20-25 minutes or until they are golden and crispy, flipping halfway through.

3
Done

While the plantains are baking, prepare the quinoa according to the package instructions.

4
Done

In a skillet over medium heat, sauté the diced red bell pepper and finely chopped red onion until they are tender and slightly caramelized, about 5-7 minutes. If you prefer an oil-free option, use a splash of water to sauté.

5
Done

Add the cooked black beans to the skillet along with ground cumin, smoked paprika, salt, and pepper. Stir well and cook for an additional 3-5 minutes, allowing the flavors to meld.

6
Done

In a small bowl, combine the fresh cilantro and lime juice. Set aside.

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