Ingredients
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2 ripe plantains
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1 tablespoon coconut oil
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1 cup black beans (canned or cooked)
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1 cup diced ripe mango
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1/2 cup diced red bell pepper
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1/4 cup diced red onion
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1/4 cup chopped fresh cilantro
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1 Juice of 1 lime
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1 Salt and pepper to taste
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1 Optional toppings: sliced avocado, hot sauce, and toasted coconut flakes
Directions
This recipe is quick and easy to make, perfect for a flavorful breakfast that transports you to the Caribbean.
Adjust the level of spiciness with hot sauce to suit your taste preferences. This breakfast bowl is a delightful blend of sweet and savory flavors, reminiscent of Caribbean cuisine.
Steps
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1
Done
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Peel the ripe plantains and slice them into thin rounds. |
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2
Done
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Heat coconut oil in a skillet over medium-high heat. Add the plantain slices and cook for about 3-4 minutes on each side until they are golden brown and caramelized. Remove from the skillet and set aside. |
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3
Done
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In the same skillet, add the diced red onion and red bell pepper. Sauté for 2-3 minutes until they become slightly tender. |
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4
Done
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Add the black beans to the skillet with the onion and bell pepper. Season with salt and pepper, and cook for an additional 2-3 minutes until heated through. |
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5
Done
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In a bowl, combine the diced mango, chopped cilantro, and lime juice. Toss to mix well. |
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6
Done
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To assemble your Caribbean breakfast bowl, start with a layer of caramelized plantains as the base. Top them with the black bean mixture and the mango salsa. |
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7
Done
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Garnish your bowl with optional toppings like sliced avocado, hot sauce, and toasted coconut flakes for an extra burst of flavor. |
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8
Done
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Serve your Vegan Caribbean Plantain Breakfast Bowl immediately and enjoy the tropical goodness! |
