Spicy Caribbean-Inspired Vegan Nourish Bowls
with Fried Plantain & Mango
Cooking time
20 minutes
Servings
2/4
Calories
730 /serving
Feeling hot, hot, hot! The spice is right and the approach is light in these meat-free nourish bowls. They’re brimming with our Jamaican Waves seasoning, big on allspice, cayenne and cumin, found in the island’s famous jerk dishes. It lends itself to the long-grain white rice that lines each portion, topped with flirty and fun elements like fried yellow plantain, sunny mango and crunchy cukes and tomatoes. Warm shreds of toasted coconut and wedges of lime make this the toast of the town.
We will send you:
- 140g Cherry tomatoes
- 2 Cucumbers
- 1 Lime
- 1 Yellow plantain
- 1 Mango
- 60ml Sesame Sunshine vinaigrette
- 25g Shredded coconut
- 160g White rice
- 4g Jamaican Waves spices (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)
Contains: Sesame, Soy
You will need:
Medium pot
Large pan
Peeler
Oil
Salt & pepper (S&P)
Total Fat
23 g
Saturated Fat
9 g
Sodium
280 mg
Total Carb
125 g
Sugars
33 g
Protein
11 g
Fibre
10 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ½ the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, halve the tomatoes. Thinly slice the cucumbers. Using a knife, peel the plantain; thinly slice on an angle. Peel and pit the mango; thinly slice. Quarter the lime.
Toast the coconut
Heat a large, dry pan on medium. Add the coconut and toast, stirring frequently, 1 to 2 min., until lightly golden and fragrant. Transfer to a bowl and reserve the pan.
Fry the plantain & make the jerk oil
In the same pan, heat a generous drizzle of oil on medium-high. Add the plantain and fry, 1 to 2 min. per side, until golden brown. Transfer to a plate. Heat the same pan on medium-high. Add a drizzle of oil and the remaining spices. Cook, stirring frequently, 1 to 2 min., until fragrant. Drizzle the plantain with the jerk oil and the juice of 2 lime wedges (double for 4 portions); season with S&P.
Dress the vegetables
In a medium bowl, combine the tomatoes, cucumbers, ⅓ of the vinaigrette and S&P.
Plate your dish
Divide the rice between your bowls. Top with the vegetables, plantain and mango. Drizzle with the remaining vinaigrette. Garnish with the coconut and remaining lime wedges. Bon appétit!
