Jamaican Inspired Vegan Bowl
Ingredients
- roasted potatoes
- peanuts
- avocado
- quinoa
Spice mix
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cayenne
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp 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 tsp grated ginger
- 2 tsp spice mix
- 1 tbsp yogurt of choice
Cauliflower
- cauliflower
Plantains
- plantains
Preparation
Heat olive oil in a pan over medium heat and add chopped onions, cook for 1 minute.
Add grated ginger and garlic, cook for 1 minute.
Add chickpeas and 2 teaspoons of spice mix, combine for 30 seconds.
Add tomato paste and yogurt, cook for a few minutes until done.
Slice cauliflower into 1/2-inch thick steaks, brush with olive oil, and sprinkle with 1 teaspoon of spice mix on both sides.
Roast cauliflower at 400 degrees Fahrenheit for 20 minutes, flipping halfway.
For plantains, air fry with a bit of coconut oil at 375 degrees Fahrenheit for 15 minutes, or oven bake or fry on the stove as preferred.
Cook quinoa according to package instructions until tender.
Roast potatoes with oil and seasonings until golden and crispy.
Slice avocado just before serving.
Assemble all components into bowls and serve.
Tips
Double the chickpeas for more servings as it may only be enough for one bowl.
