A simple, nutritious vegan bowl with raw cilantro-lime cauliflower rice, fresh colourful veggies and baked plantains. Top with a dash of cayenne pepper and a generous squeeze of lime juice for a quick satisfying meal.
2plantainsripe (yellow with brown spots), peeled, and cut into 1/2-inch round
1small head of cauliflowerrinsed
1red or yellow bell pepperor combination of both, seeds and stems removed, thinly sliced
1cupcherry tomatoescut in half
1avocado or guacamole
1tspunrefined sea salt
pinchcayenne pepper optional
Preheat oven to 450°F.
Toss sliced plantains with coconut oil and a pinch of sea salt.
Arrange them in a single layer on a baking sheet and bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender. Close eye on it, once finished, remove from the oven and set aside.
Meanwhile prep the rest of the dish.
CILANTRO LIME CAULIFLOWER "RICE"
Remove the core from the cauliflower and chop the rest coarsely into florets.
Place half of the cauliflower + fresh cilantro in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy.
Place rice+cilanrto "rice" in a large bowl and repeat the process (minus the cilantro) with the remaining cauliflower.
With all the "rice" cauliflower in a large bowl add in juice from one large lime and sea salt to taste. Toss it well.
To serve, layer "rice", bell pepper, tomatoes, avocado, baked plantains, and any other desired fresh toppings of your choice. We personally enjoy a dash of cayenne pepper and extra lime juice.