Roasted Plantain Power Bowl
Ingredients:
Roasted Plantains
Ingredients:
3 ripe plantains
Pinch of salt,
Pinch of cinnamon powder
Drizzle of extra virgin olive oil
Coleslaw
353g cabbage
184g carrot
5g fresh parsley leaves
Dressing:
20ml extra virgin olive oil
39ml apple cider vinegar
44ml Whole mustard grains
48ml raw honey
9g black sesame seeds
2g ground black pepper
1 1/2 tsp coarse sea salt
Serving Add-ons:
A handful of fresh broccoli rabe (rapini), kale, broccoli, swiss chard or your favorite green
Peas, fresh or thawed
Avocado
Fried or Boiled Egg (optional)
Black sesame seeds (optional)
Fresh parsley leaves (to garnish)
Directions:
Preheat oven to 400˚F.
Peel the plantains and cut them lengthwise in half then in quarters.
Place on a parchment-lined bake sheet and season with cinnamon powder, salt and olive oil. Toss well and space out the plantains pieces on the sheet.
Bake for 30 to 35 minutes until golden and flip the plantains half way during the cooking time for even roasted effect.
Meanwhile, shred the carrot using a grater and thinly slice the cabbage into shreds. Feel free to use the shredding piece for a food processor to save time.
Toss the shredded carrot and cabbage in a bowl. Mix together all the ingredients for the dressing in a bowl and drizzle over the shredded goods. Toss well until every shred is well coated, add in the parsley leaves and toss again, but minimally. Adjust the seasoning to taste, cover the bowl with a clingfilm wrap and store in the fridge for the flavours to mingle.
Massage a handful of broccoli rabe with a sprinkle of salt and a bit of lemon juice and place in a serving bowl. Add in some coleslaw, a handful of peas, a dollop of hummus, fried egg if you preferred and a domino slice of avocado. Top with a few of the roasted plantains and parsley leaves for garnish.
Enjoy this power bowl for lunch, dinner and have fun with it.
For more plantain recipes, try my Gluten-free Plantain Flatbread and Crispy Fried Plantains recipes.
