Jamaican-Inspired Vegetable Bowl
Ingredients
- Cauliflower
- Plantains
- Potatoes
- Peanuts
- Avocado
- Quinoa
- Olive oil
- Coconut oil
Spice mix
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cayenne
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- salt to taste
Chickpea stew
- 1/4 red onion, chopped
- 1/2 cup canned chickpeas
- 1/2 cup tomato paste
- 1 garlic clove
- 1/2 teaspoon grated ginger
- 2 teaspoons spice mix
- 1 tablespoon yogurt
Preparation
Prepare the spice mix by combining all the spices.
For the chickpea stew, heat olive oil in a pan over medium heat. Add chopped red onion and cook for 1 minute. Add grated ginger and minced garlic, cook for 1 minute. Add canned chickpeas and 2 teaspoons of spice mix, combine for 30 seconds. Add tomato paste and yogurt, cook for a few minutes until done.
For the cauliflower, slice into 1/2-inch thick steaks. Brush with olive oil and sprinkle with 1 teaspoon of spice mix on both sides. Roast in a preheated oven at 400°F for 20 minutes, flipping halfway through.
For the plantains, air fry with a bit of coconut oil at 375°F for 15 minutes, or oven bake or fry on the stove as preferred.
Cook quinoa according to package instructions.
Roast potatoes at 400°F for about 30 minutes or until tender.
Assemble the bowl by combining cauliflower steaks, crispy plantains, roasted potatoes, peanuts, avocado, cooked quinoa, and tomato-stewed chickpeas.
Tips
Double the chickpea stew recipe for more servings as it may only be enough for one bowl.
Plantains can be oven baked or fried if an air fryer is not available.
