Ingredients
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2 ripe plantains, peeled and sliced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 small red onion, finely chopped
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2 cloves garlic, minced
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1/2 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
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1 Salt and pepper to taste
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2 tablespoons olive oil
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1 Fresh cilantro leaves for garnish (optional)
Directions
You can adjust the level of spiciness by adding more or less cayenne pepper. Serve this dish as a breakfast option or pair it with some black beans and rice for a wholesome Caribbean-inspired lunch or dinner.
Steps
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1
Done
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Heat the olive oil in a large skillet over medium-high heat. |
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2
Done
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Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. |
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3
Done
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Stir in the minced garlic and cook for an additional 30 seconds until fragrant. |
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4
Done
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Add the sliced plantains to the skillet and cook for about 5 minutes, flipping occasionally, until they start to soften and caramelize. |
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5
Done
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Toss in the diced red and green bell peppers and cook for another 3-4 minutes until they become tender. |
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6
Done
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Sprinkle the ground cumin, smoked paprika, cayenne pepper, salt, and pepper over the ingredients in the skillet. Stir well to evenly coat everything with the spices. |
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7
Done
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Continue cooking for an additional 2-3 minutes, allowing the flavors to meld and the spices to toast. |
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8
Done
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Remove the skillet from heat and garnish with fresh cilantro leaves if desired. |
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9
Done
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Serve your Vegan Caribbean Plantain Breakfast Hash hot and enjoy the tropical flavors! |
