I've recently gone vegan and have been experimenting with new recipes.
I created this meal this week and it was an instant success so I gotta share it with you guys.
Please note that I used leftover black eyed peas that my mom made, but you can use any beans that you like.
The combination of layered baked plantains (shoutout to my Jamaican and Cuban heritage), black eyed peas and spicy curry mango salsa is to die for and balanced with protein, carbs and healthy fats.
Here's how to make it:
1 can of beans of your choice
2 large green plantains
1 jalapeño, finely chopped (with seeds if you want it spicy)
1/2 medium ripe mango, roughly diced
1/8 piece red onion, finely chopped
1/4 piece large cucumber, roughly diced
1/2 small avocado, cubed
1 tbs olive oil
1 tsp apple cider vinegar
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1 bay leaf
Handful of lettuce, roughly chopped
Juice of 1/2 lime
Salt and pepper to taste
Preheat oven to 425 degrees and cut plantains into fry like strips.
Place plantains on a baking sheet, drizzle with 1/2 tsp olive oil and season with salt, pepper and cumin and bake for 20-25 minutes until plantains are golden and tender.
Next, combine the diced mango, cucumber, red onion, jalapeño, apple cider vinegar, remaining olive oil, curry powder, cayenne pepper and lime juice into a bowl and let sit for 10 minutes.
For the beans, empty can into a small pot and season with salt, pepper, a bay leaf and garlic powder. Allow the beans to simmer for 10 minutes, then smash the beans with the back of a spoon for a smooth consistency (I like for my beans to be the consistency of refried beans). Allow to simmer on medium heat for 5 more minutes and remove from heat.
To finish, layer plantains on the bottom of a bowl or plate, then top with a few spoonfuls of beans. Next, top with the chopped lettuce and diced avocado. Lastly, top with 1-2 tbs of mango salsa and dig in!