Vegan Caribbean Bowls

Good morning! I know you just finished (and mastered) making a delicious Sourdough Bread and just couldn't wait to see what else I've been making. It's ok, I don't blame you. 

I was feeling a bit sluggish yesterday and needed a big injection of veggies and freshness, Vegan Caribbean Bowls to the rescue! 

Vegan Caribbean Bowls

Tell me this doesn't look amazing?! Vegan Caribbean Bowls

1 C Water

1/2 C Uncooked White Rice

2 Medium Sweet Potatoes, peeled and cubed

3 Garlic Cloves, minced

3 Tbsp Canola or Vegetable Oil, divided

2 Tbsp Cumin, divided

1 Tbsp Cayenne, divided

Salt and Pepper, to taste

1 Ripe Green Plantain, cut diagonally into rounds

1 Can Black Beans, rinsed and drained

1 Tbsp Tajin Classico Seasoning

1 Tsp Garlic Powder

1 C Fresh Cilantro, chopped and divided

1 Lime, divided

1 Avocado, sliced

Bring 1 C water to a rolling boil and add white rice to pot. Season with 1 Tsp salt and reduce heat to low. Cover and simmer for 20 minutes stirring occasionally. Set aside. 

Preheat oven to 450 degrees. Place cubed sweet potatoes and garlic on a baking sheet. Coat with 1 1/2 Tbsp oil and season with 1 Tbsp cumin, 1/2 Tbsp cayenne, and salt and pepper to taste. Toss to coat. Roast in the oven for 20 minutes, flipping halfway through. 

In a microwave safe bowl, season rinsed black beans with Tajin, garlic powder, salt and pepper. Stir to combine and microwave for 1 minute. Stir and set aside. 

In a deep skillet over medium heat, heat remaining 1 1/2 Tbsp oil. Place cut plantains in oil and sprinkle with salt and pepper, and remaining cumin and cayenne. Fry the plantains for 3 minutes. Flip and move the side of the plantains skillet-side down around to coat in seasoning. Fry additional 3 minutes. Remove from heat and set aside.  

Right before serving, stir 1/2 C fresh cilantro and juice from 1/2 the lime into the cooked white rice. 

Cut remaining 1/2 lime into wedges for serving. 

To serve, place 1/2 C white rice and 1 C sweet potato in the bottom of a bowl. Top with 1/2 C black beans and a few (or many because they're addictive) pieces of fried plantains. Garnish with fresh cilantro, sliced avocado and a squeeze of fresh lime juice. 

This bowl is flavorful, filling and vegan! Nate and I agreed the only thing that would make this bowl better would be a fresh mango salsa! Give this bowl a try for your next Meatless Monday or to impress your vegan friends! Have a great day, readers and stay tuned for Faux Lobster Rolls!

Have a bonus picture of my sweet baby, Sammy with a goat