Plantain Buddha Bowl

Serves 2 | Prep: 10 minutes | Cook: 20 minutes


  • 1 very ripe plantain, sliced in 2 inch pieces
  • 1/2 cup chopped sweet potatoes
  • 1/2 cup sliced red onion
  • 2 tablespoons olive oil, divided
  • 2 teaspoons brown sugar, divided
  • 1 teaspoon cinnamon
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups chickpeas
  • 1/2 teaspoon chili powder
  • 1 cup riced cauliflower
  • 4 oz mixed greens
  • 1/4 cup tahini sauce
  • 1 teaspoon apple cider vinegar


Preheat the oven to 400°F.

Place the sliced plantains, sweet potatoes and onion on a baking sheet and toss with 1/2 tablespoon of olive oil, brown sugar, cinnamon, salt and pepper. Spread it out in an even layer and roast for about 20 minutes, turning the vegetables about half way through.

Meanwhile, in a small bowl, toss the chickpeas in the chili powder, remaining brown sugar, and a little salt and pepper. Heat a skillet over medium high heat, add 1 tablespoon olive oil, and cook the chickpeas, stirring occasionally, until brown, about 5 minutes. Set aside.

Add remaining olive oil to the pan and toast the riced cauliflower for about 3 minutes.

To make the dressing, whisk together tahini sauce with the vinegar and season lightly with salt and pepper.

To serve, divide the plantains, sweet potatoes, onion, chickpeas and cauliflower between 2 bowls. Top with the chickpeas and greens. Drizzle with tahini dressing. Serve with additional dressing on the side.

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