Jamaican-Inspired Vegan Bowl with Spiced Components
Ingredients
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
Chickpeas
- 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 (sliced 1/2-inch thick)
- olive oil
- 1 tsp spice mix
Plantains
- plantains
- coconut oil or other oil
Additional components
- roasted potatoes
- peanuts
- avocado
- quinoa
Preparation
Chickpeas
Heat olive oil in a pan over medium heat.
Add onions and cook for 1 minute.
Add ginger and garlic, and cook for 1 minute.
Add chickpeas and spice mix, and combine for 30 seconds.
Add tomato paste and yogurt, cook for a few minutes, and finish.
Cauliflower
Slice cauliflower into 1/2-inch thick steaks.
Brush with olive oil and sprinkle 1 teaspoon of the spice mix on both sides.
Roast for 20 minutes at 400 degrees Fahrenheit, flipping halfway through.
Plantains
Air fry plantains with a bit of coconut oil for 15 minutes at 375 degrees Fahrenheit, or oven bake or fry on the stove.
Potatoes
Preheat oven to 400 degrees Fahrenheit.
Cut potatoes into chunks, toss with oil, and roast until golden and tender.
Quinoa
Rinse quinoa under cold water.
Cook in water or broth until fluffy and tender.
Avocado
Slice avocado just before assembling.
Bowl assembly
Combine all prepared components, peanuts, and sliced avocado in a bowl and serve.
Notes
Doubling the chickpeas is recommended for larger servings.
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