Plant-Based Caribbean Power Bowl
With flavors of jerk, cilantro, and lime, this Plant-Based Caribbean Power Bowl is the perfect easy-to-make, high-protein meal.
Servings 2 people
Ingredients
Stewed Beans
- 1 can kidney beans drained and rinsed
- 1 13.5–14 oz can unsweetened coconut milk
- 1/2 onion chopped
- 1/2 green bell pepper chopped
- 3 stalks green onion chopped
- 1 tbsp all-purpose seasoning
- 2 tsp garlic powder
- 2 tsp dried thyme
Slaw
- 1 package cole slaw mix
- 3 tbsp apple cider vinegar
- 3 tsp olive oil
- 1 tsp garlic powder
Cilantro Lime Cauliflower Rice
- 1 package frozen cauliflower rice
- 1 tbsp cilantro finely chopped
- 1/2 lime
- salt to taste
Jerk-Roasted Carrots and Sweet Potatoes
- 1 large sweet potato diced
- 2 medium carrots chopped
- 1 tbsp jerk seasoning
- 1 tbsp all-purpose seasoning
- 1 tbsp coconut aminos
- 1 tbsp olive oil
Instructions
- MAKE stewed beans. Rinse and drain beans. In a large skillet over medium heat, add olive oil. Once hot, add onion, bell pepper, and green onion; sauté until onions are translucent. Add beans, coconut milk, and the remaining seasonings. Stir well, cover, and bring to a boil. Reduce heat to low and let simmer for 15–20 minutes, stirring occasionally, until thickened.
- MAKE slaw. Add cole slaw mix to a bowl. in a separate small bowl, combine the rest of the ingredients to make the vinaigrette. Dress the slaw with vinaigrette.
- MAKE cilantro lime cauliflower rice. Heat a skillet on high heat. once hot, add frozen cauliflower rice and cook to package instructions. During the last 1-2 minutes, add in the cilantro and lime juice, then turn off heat. stir to combine.
- MAKE air fryer jerk roasted carrots and sweet potato. In a bowl, add all the ingredients and mix. preheat air fryer to 400°F. Once heated, add in the seasoned carrot and sweet potato and cook for 10-15 minutes. If not using an air fryer, follow the same instructions in the oven and extend the cooking time by 10-15 minutes.