Caribbean Plantain And Black Bean Breakfast Bowl Recipe

About this recipe

A vibrant breakfast bowl featuring caramelized plantains, protein-packed black beans, and a zesty coconut lime dressing, balanced with fresh greens and spices.

Ingredients

• Black Beans 1 Kg Feijao Preto, Black Beans 1Kg
• NaN Aroy-D Coconut Milk
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 1 Bunch Spring Onions 1 Bunch
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 100 g Wijaya Coriander Seeds 100G
• 100 G Trs Ground Cumin Jeera Powder
• - Tata Salt

Instructions

1. 1. Peel and slice the plantains into thick diagonal pieces for even caramelization.
2. 2. Heat olive oil in a skillet and fry the plantain slices until golden and slightly crisp, about 3-4 minutes per side.
3. 3. In a separate pan, warm the black beans with ground cumin, chili flakes, salt, and black pepper, stirring occasionally for 5 minutes.
4. 4. Mix coconut milk and lime juice in a bowl to create a creamy and tangy dressing, then set aside.
5. 5. Arrange baby spinach as a bed in two serving bowls for a fresh, crunchy base.
6. 6. Add the cooked black beans and caramelized plantains on top of the spinach for layers of flavor.
7. 7. Drizzle the coconut lime dressing evenly over the bowls to tie the flavors together.
8. 8. Garnish with finely chopped spring onions and fresh coriander for a burst of freshness.