Ingredients
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For the Plantains:
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2 ripe plantains, peeled and sliced
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1 tablespoon coconut oil
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1/2 teaspoon ground cinnamon
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1 Pinch of salt
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For the Black Beans:
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1 can (15 oz) black beans, drained and rinsed
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1 Salt and pepper to taste
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For the Mango Salsa:
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1 ripe mango, diced
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1/4 cup red onion, finely chopped
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1/4 cup fresh cilantro, chopped
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1 Juice of 1 lime
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1 Salt and pepper to taste
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For the Bowl:
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1 Cooked quinoa or rice
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1 Sliced avocado
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1 Sliced radishes (optional)
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1 Fresh lime wedges for garnish
Directions
Enjoy your Vegan Caribbean Plantain Breakfast Bowl with a tropical twist, capturing the essence of Caribbean cuisine in a nutritious morning meal.
Customize your breakfast bowl with your favorite toppings, such as shredded coconut or hot sauce, to suit your taste preferences. Enjoy a taste of the Caribbean in the comfort of your home!
Steps
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1
Done
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Heat coconut oil in a skillet over medium-high heat. Add the plantain slices and cook for 2-3 minutes per side, or until they are golden and caramelized. Sprinkle with ground cinnamon and a pinch of salt. Remove from heat and set aside. |
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2
Done
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In the same skillet, add the drained black beans, ground cumin, paprika, salt, and pepper. Cook for 3-4 minutes until heated through, stirring occasionally. Remove from heat and set aside. |
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3
Done
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In a bowl, combine the diced mango, red onion, cilantro, lime juice, salt, and pepper to make the mango salsa. Mix well and set aside. |
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4
Done
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To assemble the breakfast bowl, start with a base of cooked quinoa or rice. |
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5
Done
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Top the quinoa or rice with the caramelized plantains and seasoned black beans. |
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6
Done
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Add sliced avocado and radishes (if using) for extra freshness and crunch. |
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7
Done
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Finish the bowl with a generous spoonful of the mango salsa. |
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8
Done
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Garnish with fresh lime wedges for an added burst of flavor. |
