Plantain party bowlPlantains are abundant in Jamaica. In fact, I just had a huge…
?Plantain party bowl?Plantains are abundant in Jamaica. In fact, I just had a huge bowl of green plantain porridge!!! Seeing as I’m in Jamaica enjoying plantains, I’m reposting this party bowl ?. Saucy spiced black beans, Pico De Gallo, roasted plantains. ?An easy meal to put together and there’s something to please everyone…I think. My youngest says, ‘you can’t go wrong with rice and beans.’ ?
?Recipe black beans: Sauté 1 small chopped onion in 1 tbsp extra virgin olive oil a few minutes until translucent. Add 1 minced garlic clove and sauté another minute. Add 1-15 oz can (mostly drained) black beans, 1/2c low-sodium veggie broth, 2 tbsp tomato paste, 1/2 tsp ground cumin, 1/4 tsp chili powder, 3/4 tsp smoked paprika, salt to taste. Simmer about 20 minutes. (Adjust seasonings to taste and add more broth if gets too dry.) Top with chopped fresh cilantro. Salt to taste.?Recipe: Easiest Pico De Gallo: Combine in bowl: 4 large roma tomatoes (medium dice), 1/2 small red onion (small dice), 1 jalapeño (deseeded+minced), 1/3 cup finely chopped cilantro, juice 1 medium lime. ?Plantain cooking tips: Wait until just ripe (yellow with some black spots on skin and yields to touch.) Either: 1) Wash and boil gently in skin until fork tender. Peel and slice. 2) Peel and slice 3/4-inch. Brush with oil. Bake on lined sheet until cooked through. 3) Peel, slice to desired thickness (thinner is crispier like chips) and pan-fry in oil. (Green and overripe black plantains have different uses.) #whatveganseat#foodrevolution#veganfood#veganfoodporn#veganfoodie#veganeats#eatplants#eatyourveggies#healthyvegan#vegetarian#plantbased#glutenfree#veganrecipes#veganlunch#veganbowl#veganbowls#vegandinner#veganfoodshare#vegana#vegano#avocado#teamself#bestofvegan#feedfeed#highcarb#veganlove#dairyfree#food52#wholefoods#veganfoodspot