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! Don’t you?!
They are perfect for easy dinners and lunch leftovers. Many of my food bowl recipes come about on accident/laziness 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 bowl 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
Instructions
- Preheat oven to 450F. Line a rimmed baking sheet with parchment paper.
- 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 parchment paper lined rimmed baking sheet so that none of the pieces overlap. Roast in the oven for 30-40 minutes, tossing half way through.
- 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.
- 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.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your roasted plantain and red pepper rice bowls in action. Peace, friends!
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