Holy Dina, I’m in love with this Vegan
This salsa was introduced to me via my sister (from a friend of hers). I’ve adjusted some of the measurements and changed a few ingredients but if we ever find where the base recipe is from I’ll definitely give a shout out to the creator because it is AMAZING. Adam likes to just sit with tortilla chips and dig into a big bowl of this salsa. It makes you feel like you are sitting right on the beach in Mexico (bring on the margaritas!).
You can get plantain at most grocery stores and it is so delicious roasted, tossed with oil and a little maple syrup. I’m drooling just thinking about it. This dish involved a lot of fine chopping especially for the salsa. But after that, you mostly just throw everything into a bowl and enjoy all the flavours as they meld together.
here are a few reasons why I love this savoury vegan burrito bowl, so listen up!
- It takes no time at all to make. Less than an hour for a delicious well-rounded meal- I’m in.
- In my opinion, it isn’t super common to cook with plantains in Canada. Probably because they aren’t native to the land, but boy are they delish! I could eat these roasted plantains in a bowl by themselves! But I’m not sure if people would be just as excited about a plantain bowl as they would this bowl. I mean we got a whole group of goodness going on in this Mexican bowl.
- I know I raved about this mango salsa earlier, but it is too good not to go on about it. If you aren’t up for the other chopping that goes into making this vegan burrito bowl then stop at the salsa. Simply, grab a bag of tortilla chips and dive right into this salsa-dinner made.
Give this vegan burrito bowl a whirl as it is an easy weeknight meal that can be quickly thrown together. This vegan bowl will take you away like you’re on vacay and have you yelling for más.
Vegan Burrito Bowl
- 1 red bell pepper
- 1 1/2 cups cherry tomatoes
- 1 medium mango (I used a Kent Mango)
- 1 jalenpeno
- 2 garlic cloves
- 1/4 cup red onion (finely chopped)
- 1-2 tbsp avocado oil
- 1 lime (juiced)
- salt and pepper to taste
- 2 large plantains (ripe)
- 1 1/2 tsp oil
- 1 tsp maple syrup
- 2 tsp oil
- 1 15 oz can black beans
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 3 huge handfuls of chopped green kale
- 1-2 tsp avocado oil
- 1 garlic clove
- 1/4 tsp red chili flakes
- green onion
- Start with preparing the salsa. Finely chop the pepper, cherry tomatoes, mango, red onion, jalapeno, and garlic. Then add the oil and the lime juice, salt and pepper. Stir to mix and set aside. I like to chill mine in the fridge while preparing the other parts of the meal.
- Preheat your oven to 425ºF. Cut the plantains in about 1/2 inch thickness. Toss in the oil and maple syrup. Place on a lined baking sheet. Bake in the oven for 10 minutes, then flip the plantain rounds and bake for another 8-10 minutes until toasted.
- Once the plantains are in the oven, begin preparing the black beans and the kale.
- Drain and rinse the black beans. Heat a pan over medium heat with 1-2 teaspoons of oil. Add the beans and the spices. Occasionally stir the beans so they don’t stick. Cook until the beans are toasted and more dried out than wet (roughly 10 minutes).
- Finely chop 3 large handfuls of washed kale. Heat a pan on the stove over medium heat. Add 1-2 teaspoons of oil. Once heated up, add the kale, chopped (or pressed) garlic and red chilli flakes.
- Sauté the kale until crispy yet not burnt (roughly 10 minutes). I like to semi-cover the pan for about 5 minutes then sauté the kale uncovered for the last 5 minutes.
- Assemble your bowls! Once the plantains, black beans and kale are ready, add portions of each to your bowl, cover with LOTS of salsa cause it’s amazing and top with green onion, and avocado.
- Best eaten the day it’s made, as the plantain doesn’t store the greatest in the fridge.