Roasted Plantain And Red Pepper Rice Bowls

Bowls bowls bowls… food bowls are having a HUGE moment and it isn’t going away anytime soon.

LET’S REJOICE.

I love a good savory and fabulously extra filling meal conveniently served in one pretty bowl! Like these red pepper rice bowls, don’t you?!

They are perfect for easy dinners and lunch leftovers. Many of my food bowl recipes come about on accident because I’ll just throw that week’s remaining ingredients that are in my fridge together and see what happens… it doesn’t always work out, but when it does… IT’S SO SATISFYING.

That is exactly what happened here… I had some plantains and red peppers that were close to going bad, so I roasted them up with some spices like cinnamon, ginger, and paprika, then threw them over white rice and BOOM… a new food bowl was born!

Hello, roasted plantain and red pepper rice bowls! You’re one of my favorites to date 

So let’s recap this bowl… we have sliced plantains and diced red bell peppers covered in coconut oil, ground cinnamon, ground ginger, paprika, sea salt, and black pepper, which are then roasted to perfection in the oven. You could also sauté the plantains and peppers in a large cast-iron skillet if that’s your thing.

We then top some cooked white rice and roughly chopped baby spinach with our roasted plantains and peppers… then eat!! That’s seriously IT. SO EASY. You could cook your spinach slightly, if you don’t like raw spinach, but I love it.

Also, I don’t think these bowls necessarily need a sauce, but if you want one… then I’d recommend drizzling a few tablespoons of my favorite honey sriracha garlic yogurt sauce OR one of these amazing sauces over top before devouring this yummy food bowl.

INGREDIENTS

• 2 ripe plantains, skins removed and sliced into 1/4-inch rounds
• 2 red bell peppers; cored, seeded, and diced
• 1-2 tablespoons coconut oil, melted
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon paprika
• Healthy pinch of sea salt and black pepper
• 1 cup cooked white rice
• 1-2 oz baby spinach, roughly chopped
• 1/4 cup coconut yogurt (or plain yogurt of choice)
• 2 tablespoons honey
• 1 teaspoon sriracha
• 1 garlic clove, minced
• pinch of sea salt

How to make Roasted Plantain and Red Pepper Rice Bowls

Step 1:

Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.

Step 2:

In a large bowl, combine plantain slices, diced red pepper, melted coconut oil, ground cinnamon, ground ginger, paprika, and a healthy pinch of sea salt and black pepper. Toss to coat. Spread the plantain slices and diced peppers out on a parchment paper-lined rimmed baking sheet so that none of the pieces overlap. Roast in the oven for 30-40 minutes, tossing halfway through.

Step 3:

Assemble bowls: Divide baby spinach between two bowls, top with 1/2 cup cooked white rice, then half of the roasted plantain red pepper mixture. Drizzle with sauce of choice, if desired. I highly recommend my honey sriracha garlic yogurt sauce (though it’s not picture because I had a brain fart). These bowls also taste great with no sauce. SO you do you.

Step 4:

Honey sriracha garlic yogurt sauce: Mix all ingredients together in a small bowl until well combined. Add more honey if too spicy or add more sriracha if too sweet.

Kitchen Equipment Needed

• Rimmed baking sheet
• Parchment paper
• Mixing bowls (one big, one small)
• Measuring spoons and cups
• Spatula
• Knife and cutting board
• Oven mitts

What to Eat with This Roasted Plantain and Red Pepper Rice Bowl

The first time I made Roasted Plantain and Red Pepper Rice Bowls, I was just trying to add more veggies into our weekly meals, and now it’s in our regular dinner rotation.

The sweet plantains and spicy jalapeños hit that perfect balance of flavor. Even my youngest, who usually picks around anything green, asked for seconds (miracle!).

To keep the night simple but filling, I paired it with our go-to Kale & Turkey Bacon Flatbread. It’s like pizza, but I feel better about it, plus the kids love helping me with the toppings.

For dessert, nothing beats Everything But The Kitchen Sink Cookies. It’s the perfect way to use up bits of everything and feels like a little surprise in every bite. And if you want to stretch the meal for a family gathering, add a crisp green salad or roasted corn. Dinner is done and loved.

FAQ

What is a roasted plantain and red pepper rice bowl made of?

This bowl is made of roasted ripe plantains, diced red bell peppers, white rice, and baby spinach, with a tasty yogurt sauce made from honey, sriracha, garlic, and salt.

What does red pepper rice bowl taste like?

It’s a mix of savory and just a little spicy. The plantains are caramelized, while the peppers are smoky.

Can I use bananas instead of plantains?

Nope.

Is this red pepper rice bowl a vegetarian recipe?

Yes.

How spicy is the sauce?

The sauce has a little kick from the sriracha, but you can make it milder by adding more honey or skipping the sriracha altogether.

Can I use brown rice instead of white rice?

Of course.

What if I don’t like spinach?

You can swap spinach for arugula.

Can I cook the veggies in a pan instead?

Yes, but they might not get as caramelized for this red pepper rice bowl.

How long do leftovers last?

Keep leftovers in the fridge for up to 3 days. Store the sauce separately.

Can kids eat this?

Absolutely! Red pepper rice bowl is a good opportunity to let your kids adjust the sauce to make it less spicy if needed.