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
- 1/2 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 oil. Once hot, add in onion, bell pepper and green onion, then sauté until onions are translucent. Add in beans and the rest of the ingredients and stir. Cover and bring pot to a boil, then reduced to a simmer. Let simmer for 15-20 minutes, stirring occasionally.
- 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.