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Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:summer,spring
- Cuisines:
- Courses:lunch,dinner
Recipe Description
Delight in the vibrant tastes of Venezuelan with our Vegan Caribbean Bowl. It’s a colorful assembly of seasoned black beans, fragrant jasmine rice, and sweet caramelized plantains, topped with a spicy jackfruit that mimics shredded beef. This dish encapsulates a tropical flavor profile that will bring you closer to the Caribbean shores with each spoonful.
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 1 can black beans, drained and rinsed
- 2 large plantains, peeled and chopped
- 200g jackfruit in brine, drained and shredded
- 1 tbsp soy sauce
- 1 tbsp smoked paprika
- 2 tbsp vegetable oil
- 1 lime, juiced
- Salt to taste
- Fresh parsley for garnish
Steps:
- Rinse and cook jasmine rice with water according to package instructions.
- Heat 1 tbsp of vegetable oil in a pan over medium heat. Add plantains and fry until caramelized and tender. Remove and set aside.
- In the same pan, add shredded jackfruit and soy sauce. Cook until jackfruit is browned and crispy, about 10 minutes. Sprinkle with smoked paprika.
- In a separate pot, simmer the black beans with lime juice and salt until heated through.
- Serve by layering the jasmine rice, then black beans, caramelized plantains, and top with crispy jackfruit. Garnish with parsley.
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