Ingredients
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2 ripe plantains, peeled and sliced
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1 tablespoon coconut oil
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1 cup fresh pineapple chunks
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1/2 cup fresh mango chunks
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1/4 cup toasted coconut flakes
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2 tablespoons chia seeds
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1/4 cup pomegranate arils
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1 Zest and juice of 1 lime
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1/4 cup unsweetened coconut yogurt
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1 tablespoon maple syrup (optional)
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1 Pinch of salt
Directions
Serve the Caribbean plantain breakfast bowl immediately, allowing the flavors to meld together. Mix everything together before eating to enjoy the variety of textures and flavors.
Enjoy a taste of the Caribbean in each delightful bite!
Adjust the sweetness by adding more or less maple syrup based on your preference. This breakfast bowl is a tropical paradise on your plate and is sure to brighten up your morning.
Steps
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1
Done
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Heat a skillet over medium-high heat and add the coconut oil. |
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2
Done
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Add the sliced plantains to the skillet and cook for about 2-3 minutes on each side, or until they become golden brown and caramelized. Remove from heat. |
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3
Done
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In a small bowl, mix together the lime zest, lime juice, and maple syrup (if using). |
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4
Done
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In serving bowls, start by layering the caramelized plantains, fresh pineapple chunks, and mango chunks. |
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5
Done
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Drizzle the lime mixture over the fruit. |
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6
Done
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Sprinkle chia seeds, toasted coconut flakes, and pomegranate arils on top. |
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7
Done
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Finish with a dollop of unsweetened coconut yogurt and a pinch of salt for contrast. |
