Ingredients
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2 ripe plantains
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1/2 cup of canned black beans, drained and rinsed
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1/2 cup of cooked quinoa
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1/4 cup of unsweetened shredded coconut
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1/4 cup of fresh pineapple chunks
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1/4 cup of diced red bell pepper
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2 tablespoons of chopped fresh cilantro
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1/2 teaspoon of ground cumin
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1/4 teaspoon of smoked paprika
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1 Salt and pepper to taste
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1 Juice of 1 lime
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1 tablespoon of coconut oil (or cooking spray for oil-free option)
Directions
Begin by peeling the ripe plantains and slicing them into 1/2-inch thick rounds.
Heat the coconut oil (or use cooking spray) in a large skillet over medium heat.
Add the plantain slices to the skillet and cook for about 2-3 minutes on each side or until they turn golden brown and slightly caramelized.
While the plantains cook, combine the black beans, cooked quinoa, shredded coconut, pineapple chunks, diced red bell pepper, chopped cilantro, ground cumin, smoked paprika, salt, and pepper in a mixing bowl.
Once the plantains are cooked, remove them from the skillet and set aside.
In the same skillet, add the juice of 1 lime and briefly sauté to deglaze the pan and incorporate any remaining flavors.
To assemble the breakfast bowl, divide the bean and quinoa mixture into two bowls.
Top each bowl with the sautéed plantains and drizzle the lime-infused skillet juice over them.
Garnish with additional cilantro, if desired.
Serve your Vegan Caribbean Plantain Breakfast Bowl and enjoy the tropical flavors!
Feel free to customize this breakfast bowl by adding avocado slices, hot sauce, or a sprinkle of toasted coconut flakes for extra Caribbean flair.
