Rise and shine with this fiber-filled feast that’s a love letter to the zesty delights of Caribbean cuisine!
Yields: 5 servings | 1 cup each
Ingredients
- 4 tablespoons olive oil, separated
- 2-3 ripe plantains, peeled & cubed
- 1/4 cup onion, diced (any type)
- 1 red bell pepper, minced
- 1 orange bell pepper, minced
- 15-ounce low-sodium black beans, rinsed and drained
- 1 cup callaloo, chopped
- 1 tablespoon minced garlic
- 1 tablespoon ginger paste
- 1/2 cup cilantro, finely chopped
- 1 tsp cumin
- 2 tbsp jerk seasoning paste, or to taste
- 2 tablespoons lime juice
- salt and pepper, to taste
Directions
- Heat 2 tablespoons of the oil over medium heat in a large skillet.
- Add plantain cubes and cook until golden brown. Once brown, remove plantains and drain on a paper towel.
- Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat.
- Add onions, bell peppers, garlic, and ginger paste. Sauté until the vegetables begin to soften (about 5-10 minutes).
- Add black beans and callaloo to the skillet with the onions and bell peppers. Sauté for another 5 minutes.
- Add cooked plantains back to the skillet, and season with the cilantro, cumin, jerk seasoning, lime juice, salt, and pepper.
Tips from our Registered Dietitians:
- Consider serving with eggs or a lean breakfast sausage for additional protein.
- Can’t find callaloo? Use any other leafy green you love.
Recipe inspired by My Body My Kitchen and approved by Open Hand Registered Dietitian Nutritionists.