Caribbean Bowl Vg Recipe

Name: Heaven Restaurant Markets Caribbean Bowl VG Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 cups cooked rice; 1 cup coconut milk; 1 tsp salt; 1 can canned black beans; 1 tsp garlic powder; 1 tsp cumin; to taste salt; 2 green plantains; to taste salt; as needed oil for frying; 2 tomato, diced; 1 onion, diced; 1 cup cilantro, chopped; 2 tbs lime juice; to taste salt; 2 cups lettuce, shredded; 1 cup microgreens

Inspired by Heaven Restaurant Market

Time30m

Serves4

Coconut rice, black beans, tajadas, lettuce, pico de gallo and microgreens

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Ingredients

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Coconut Rice

2 cups cooked rice

1 cup Coconut milk

1 tsp Celtic sea salt

Black Beans

1 can canned black beans

1 tsp Watkins garlic powder

1 tsp Cumin

to taste Celtic sea salt

Tajadas

2 green plantains

to taste Celtic sea salt

as needed oil for frying

Pico de Gallo

2 tomato, diced

1 Onion, diced

1 cup cilantro, chopped

2 tbs ReaLime juice

to taste Celtic sea salt

Assembly

2 cups Lettuce, shredded

1 cup microgreens

Method

Coconut Rice

Prepare Coconut Rice

In a saucepan, combine cooked rice, coconut milk, and salt. Cook over medium heat until heated through and flavors meld, about 5-7 minutes. Stir occasionally.

Black Beans

Heat Black Beans

In a small saucepan, add canned black beans along with garlic powder, cumin, and salt. Heat over medium heat until warmed, about 5 minutes.

Tajadas

Fry Tajadas

Peel the green plantains and slice them diagonally into 1/4-inch thick slices. Heat oil in a frying pan over medium heat. Fry the plantain slices until golden brown and crispy, about 3-4 minutes per side. Sprinkle with salt to taste.

Pico de Gallo

Make Pico de Gallo

In a bowl, combine diced tomatoes, onion, cilantro, lime juice, and salt. Mix well and set aside.

Assembly

Assemble the Bowl

In a large bowl, layer the coconut rice, black beans, tajadas, shredded lettuce, pico de gallo, and top with microgreens. Serve immediately.